1、Coconut cupcakes

Get a triple hit of coconut in these light and fluffy cupcakes, topped with whipped coconut cream and snowy desiccated coconut - a lovely gluten-free teatime treat

Coconut cupcakes recipe

Ingredients

  • 400g can full-fat coconut milk (must not contain stabilisers)
  • 140g icing sugar
  • 1 tsp vanilla bean paste
  • 50g desiccated coconut
  • 100g coconut oil
  • 225g golden caster sugar
  • 3 large eggs
  • 200g gluten-free self-raising flour (the mix should include xanthan gum – I used Doves Farm)
  • 100ml coconut milk
  • 1 tsp vanilla extract

Method

The next day, make the cakes. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with muffin cases. Put the coconut oil and sugar in a large bowl and use an electric whisk to beat together for about 5 mins until light and creamy. Add the eggs, one at a time, beating until fully combined before adding more. Working in three additions, add the flour, alternating with the coconut milk, then add the vanilla extract.
  • Scoop the batter into the prepared muffin tin using an ice cream scoop, then bake for 20-22 mins or until the cakes are golden and a skewer inserted into the middle comes out clean. Remove the cupcakes from the tin and cool on a wire rack.
  • The whipped cream is best made within a few hours of serving. Open the can of coconut milk upside down and pour off the thin liquid. Scoop the thick coconut milk into a large bowl, add the icing sugar and the vanilla, and whisk for 2-3 mins until soft and fluffy. Spread or scoop the whipped cream onto the cupcakes and sprinkle with the desiccated coconut. Best stored in the fridge and eaten within a couple of days.

  • https://www.truecookbook.com/recipe/coconut-cupcakes-7756/

    2、Coconut & raspberry cupcakes

    Adding a little fruit purée to your buttercream frosting gives you a berry flavour and vibrant colour atop your sponges
    Coconut & raspberry cupcakes recipe

    Ingredients

    Method

    1. Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases. Tip all the cake ingredients except the raspberries into a bowl and beat for 1-2 mins until light and fluffy. Gently fold in the raspberries.
    2. Divide the mixture between the cases and bake for 18-20 mins (add a couple of extra mins for deep cases), until golden brown and firm to the touch. Leave to cool.
    3. Beat together the icing sugar, butter and raspberry coulis to make a light, fluffy icing. Spoon or pipe onto the cakes and sprinkle with coconut.

    3、Easter nest coconut & white chocolate cupcakes

    Try saying no to these little sponges with frosting and clever bird decoration made with chocolate eggs
    Easter nest coconut & white chocolate cupcakes recipe

    Ingredients

    • 3 medium eggs, beaten
    • 100ml milk
    • 1 tsp vanilla extract
    • 175g golden caster sugar
    • 100g desiccated coconut
    • 200g self-raising flour
    • 50g melted butter
    • 100g white chocolate, melted
    • 100g white chocolate, melted
    • 200g unsalted butter, at room temperature
    • 225g icing sugar, sifted
    • about 25g shredded coconut
    • 36 mini eggs
    • orange or yellow icing for beaks
    • black writing icing tube

    Method

    1. Line a 12-hole muffin tin with paper cases and heat oven to 180C/160C fan/gas 4. Whisk together the eggs, milk and vanilla. Whizz the sugar with the coconut in a food processor until very finely ground. Tip into a big mixing bowl with the flour and mix. Add the whisked egg mixture, melted butter and chocolate, then stir together until smooth.
    2. Spoon into the cases (they will be quite full) and bake for 18-20 mins on a middle shelf until golden and a skewer poked into the middle comes out clean. Cool the cakes on a wire rack (keep the oven on).
    3. Spread the shredded coconut on a baking tray and put in the oven for about 10 mins to lightly toast – stir halfway through. Cool. To make the frosting, put the chocolate, butter and icing sugar in a big bowl and beat together with an electric whisk until just combined.
    4. Spread some of the frosting generously over the top of the cooled cakes – you don’t have to go right to the edges. Once you’ve done all 12, scrape the rest of the icing into a piping bag fitted with a 1-2cm nozzle, and pipe a ring around the top edge to make a nest. Roll in the cooled coconut to roughly coat.
    5. Turn each mini egg into a baby chick by moulding little beaks from the orange or yellow icing and sticking on with a little runny black icing when you add the eyes. Stick baby chicks into the middle of each cake and enjoy.

    4、Fruit-Topped Coconut Cupcakes

  • Makes: 12 small or 6 large cupcakes
  • Prep: 50 mins
  • Bake: 18 mins 350°F
  • Fruit-Topped Coconut Cupcakes recipe

    Ingredients

    Method

    1. Preheat oven to 350 degrees F. Grease and lightly flour or line with paper bake cups twelve 2-1/2-inch muffin cups or six 3-1/2-inch muffin cups; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
    2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, coconut extract, and vanilla. Beat about 2 minutes or until mixture is well mixed, scraping side of bowl frequently. Add eggs; beat until combined. Alternately add flour mixture and coconut milk to egg mixture, beating after each addition until combined. Fold in the shredded coconut.
    3. Spoon batter into prepared muffin cups, filling each two-thirds full. Bake until a toothpick inserted in centers comes out clean. Allow 18 to 20 minutes for 2-1/2-inch muffin cups or22 to 24 minutes for 3-1/2-inch muffin cups. Cool cupcakes in muffin cups for 5 minutes. Using a knife, loosen the edges; carefully remove cupcakes. Cool completely on a wire rack.
    4. Meanwhile, in a heavy small saucepan, combine white chocolate and shortening; heat and stir over low heat until melted and smooth. Remove from heat; transfer to a 6-ounce custard cup or small bowl. Dip one edge of each dried mango or apricot piece into melted white chocolate mixture. Place fruit pieces on waxed paper; let stand until white chocolate is set.
    5. In a small bowl, toss together the coconut chips, pecans, candied orange peel, and banana chips.
    6. Frost cupcakes with Cream Cheese Frosting. Pile coconut chip mixture on the frosted cupcakes. Arrange dipped fruit pieces on cupcakes. Makes 12 small or 6 large cupcakes.

    More...