Coconut Cupcakes
The other day I had leftover Coconut Milk. I used it to make my Basic Plain Cupcakes replacing Milk with it. I also replaced some Flour with Desiccated Coconut. The cupcakes turned out delicious and full of coconut flavour. Today I made the cupcakes again, and decorated them with a generous amount of Whipped Cream that was flavoured with Rum. It was a good match.
Coconut Cupcakes
The other day I had leftover Coconut Milk. I used it to make my Basic Plain Cupcakes replacing Milk with it. I also replaced some Flour with Desiccated Coconut. The cupcakes turned out delicious and full of coconut flavour. Today I made the cupcakes again, and decorated them with a generous amount of Whipped Cream that was flavoured with Rum. It was a good match.
Open in Cookpad AppSteps
- 1
Preheat oven to 180C. Line a 12-hole medium-size muffin tin with paper cases.
- 2
Beat softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and beat until creamy. Add Eggs, one at a time, beating well after each addition.
- 3
Gently fold in Flour and Desiccated Coconut with a spatula or a large metal spoon, add Coconut Milk as well, and mix until just combined. DO NOT over-mix.
- 4
Spoon the mixture into paper cases. Bake for about 20 minutes or until golden and cooked through. Leave in tins for 5 minutes before moving onto a wire rack and cool completely.
- 5
In a mixing bowl, beat Thickened Cream and Sugar until soft peaks form. Add Rum and mix well.
- 6
Decorate the cooled cupcakes with the whipped Cream. I sprinkled with some Sweetened Flaked Coconut.
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