Moist Coconut Cupcakes
I had a bag of coconut that needed to be used so I had a search around for recipes and found this easy recipe to do.
Moist Coconut Cupcakes
I had a bag of coconut that needed to be used so I had a search around for recipes and found this easy recipe to do.
Cooking Instructions
- 1
Preheat oven to 180 Celsius/ gas mark 4.
- 2
Using a wooden spoon mix all the ingredients together in a bowl until the mixture is smooth. Note that you can add 1-2 extra eggs to make it really moist inside. With 3 eggs its a sticky type of moist.
- 3
Line a cupcake tray with cupcake liners.
- 4
Using a tablespoon, spoon into each cupcake liner. Don't worry too much if they are really messy it'll even out when cook.
- 5
Place in the oven for 15-20 minutes or until the top of the cupcake has become golden brown. Times will vary depending on your oven settings. Reduce time to have them just caramelised, I like them with a bit of crunch on top so I cook it for longer.
- 6
Once they are golden brown on top they are done.
- 7
((If you press down on the cupcakes and they bounce back then they are done.))
- 8
Remove them from the oven and let them cool completely on a metal rack.
- 9
Tip: Sprinkle with powdered Sugar or granulated coloured sugar. They also typically add a cocktail cherry on top.
- 10
All also made it in a round baking tray, I think its an 8 by 8 inch tray but any size small to medium baking tray will do. To do this I greased the baking tray and lined with greaseproof paper then I added the mixture. I upped the oven temperature to 200 Celsius and baked for about 40-45 minutes, until it started to almost burn on top.
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