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Coconut Cupcakes
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A picture of Coconut Cupcakes.

Coconut Cupcakes

Hiroko Liston
Hiroko Liston @hirokoliston
Melbourne, Australia

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.

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.

Read more

Coconut Cupcakes

Hiroko Liston
Hiroko Liston @hirokoliston
Melbourne, Australia

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.

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.

Read more
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Ingredients

12 Cupcakes
  • 125 gButter *softened
  • 1/2 cupCaster Sugar
  • 2large Eggs *at room temperature
  • 1 cupSelf-Raising Flour
  • 1/2 cupDesiccated Coconut
  • 1/2 cupCoconut Milk
  • Topping
  • 1 cupThickened Cream
  • 2 tablespoonsCaster Sugar
  • 1-2 teaspoonsRum
  • Sweetened Flaked Coconut
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Steps

  1. 1

    Preheat oven to 180C. Line a 12-hole medium-size muffin tin with paper cases.

  2. 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. 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. 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.

    A picture of step 4 of Coconut Cupcakes.
  5. 5

    In a mixing bowl, beat Thickened Cream and Sugar until soft peaks form. Add Rum and mix well.

  6. 6

    Decorate the cooled cupcakes with the whipped Cream. I sprinkled with some Sweetened Flaked Coconut.

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Hiroko Liston
Hiroko Liston @hirokoliston
on September 26, 2021 22:08
Melbourne, Australia
I started writing my recipes to pass them on to my children. Now I am sharing them with everyone on my website www.hirokoliston.com and Cookpad.
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Comments (4)

Hiroko Liston
Hiroko Liston @hirokoliston
January 04, 2025 04:04
Hello. Coconut Milk can be replaced with other Milk OR Cream, but if you add extra Desiccated Coconut, add it cautiously not to make the batter too thick.
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