Coconut cloud cupcakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the cupcakes
- 90 g Butter (unsalted) softened
- ½ tsp Vanilla extract
- 110 g Unrefined golden caster sugar
- 2 Egg(s) (free range) medium
- 150 g Self-raising white flour
- 2 tbsp Coconut milk
For the frosting
- 220 g White caster sugar
- 80 ml Water
- 2 Egg white(s) (free range) medium
- 2 tbsp Dessicated coconut
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1
Preheat the oven to 180°C (160°C, gas mark 4) and line a cupcake tin with 12 cupcake cases.
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2
In a large bowl beat together the butter, vanilla, sugar, eggs, flour and milk until the ingredients are combined. Start on a low speed then increase to a high speed until the batter is smooth and evenly mixed.
For this step you'll need:
- 90g Butter (unsalted) softened
- ½tsp Vanilla extract
- 110g Unrefined golden caster sugar
- 2 Egg(s) (free range) medium
- 150g Self-raising white flour
- 2 tbsp Coconut milk
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3
Divide the batter evenly between the cupcake cases then place in the oven for 15-20 minutes until a skewer comes out clean. Leave to cool completely.
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4
To make the frosting, place the sugar and water in a small saucepan and gently heat, stirring until the sugar has dissolved. Bring to the boil and simmer for about 5 minutes or until the syrup reached 160°C on a sugar thermometer. Remove from the heat and allow the bubbles to subside. Next using an electric mixer whisk the egg whites until soft peaks form, then whilst still whisking carefully pour in the sugar syrup and continue beating on high speed for about 10 minutes until the frosting is thick and cool.
For this step you'll need:
- 220g White caster sugar
- 80ml Water
- 2 Egg white(s) (free range) medium
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5
Spoon the frosting onto the cooled cupcakes using the back of a spoon to swirl the frosting and cover the top of the cake. Decorate with a sprinkling of desiccated coconut.
For this step you'll need:
- 2 tbsp Dessicated coconut
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6
Store in an airtight container and consume within 2-3 days.