I don't often make cakes with coconut in them, because the children have always been a bit "anti-coconut" but I had a nearly full packet of dessicated coconut in the cupboard and I didn't want to waste it. I've made Nigella Lawson's coconut cake before which my husband and I loved (the children weren't quite as enthusiatic!) so I thought I would use her recipe as the basis for my cupcakes, then dress them up with an enticing topping. Hey presto, it worked and both children are now coconut converts!
FOR THE CAKE:
225g unsalted butter, softened
225g caster sugar
half a tsp vanilla extract
4 large eggs
200g self raising flour
half a tsp baking powder
50g dessicated coconut soaked in 150ml boiling water
2 muffin tins lined with paper cases
FOR THE BUTTERCREAM
225g icing sugar
120g unsalted butter, softened
1 tsp vanilla extract
1. Preheat the oven to 180 degs C/170 degs C fan/gas mark 4.
2. Place all the ingredients in a food processor and blitz until you have a soft batter.
3. Spoon the batter into the paper cases until about two thirds full...
and bake for 15-2o minutes or until a skewer comes out clean...
4. Leave to cool in the tin for a while before transferring them to a wire tray to cool completely.
5. To make the buttercream, place all the ingredients in a food processor, with 2-3 tbsps of milk, and blitz until smooth.
6. Pipe, or spoon, the buttercream on to the cupcakes and sprinkle with dessicated coconut and silver balls.
7. Enjoy with a cup of tea!
This recipe comes from How To Be A Domestic Goddess by Nigella Lawson.