Coconut Cupcakes

Still have half an opened pack of dessicated coconut in the fridge ... so baked some coconut cupcakes for our weekend afternoon break. While I was frosting the cupcakes, I remembered I had made some butterfly cupcakes 2 years ago ... So very quickly, I turned a few of the coconut cupcakes into "butterfly design" ... hee ... hee !

I was wondering why they didn't look as good ... soon I realised that I've positioned the 'wings' wrongly. .. lol .. they looked more like the T-Rex or Godzilla horns instead lol ... ha ha !

Made these about 2 years ago with a normal vanilla cupcake recipe. 

Here's an old picture of my 1st attempt in making butterfly cupcakes ... obviously they looked more like butterfly >~<

Recipe source :  Mrs Multitasker (Coconut Cupcakes with Pink Vanilla Buttercream) where she adapted closely from Cupcakes from the Primrose Bakery. Below my slightly modified version as I've used whipped cream instead of buttercream for my icing.

Coconut Cupcakes
(makes 12 regular cupcakes)
Ingredients :
110g unsalted butter, at room temperature
180g caster sugar (I reduced to 100g)
2 large eggs
1/2 teaspoon vanilla extract
125g self-raising flour
120g all-purpose plain flour
125ml coconut milk (I used Ayam brand trim coconut milk)
25g desiccated coconut
Coconut flakes, lightly toasted in the oven (optional – I didn’t have any)

Whipped Cream
240 ml whipping cream
2 tablespoons caster sugar

Garnish: about 6 - 7 tablespoons dessicated coconut (to sprinkle about 1/2 teaspoon lightly on frosting of each cupcake).

Method :
1. Preheat oven to 175°C and line the muffin pan with cupcake liners.

2. In a clean mixing bowl, cream the butter and caster sugar till pale and creamy with electric mixer.  Add one egg at a time and mix on medium speed for about a minute after each one. Lastly add the vanilla and mix to combine.

3. Sift the flours into a large bowl. Add one-third of the flour to the creamed mixture and beat well. Then pour in one-third of the coconut milk and beat well. Alternate the remaining flour and milk until it is all used up. Use your spatula to fold in the desiccated coconut.

4. Use an ice cream scoop or 2 spoons to spoon the batter into the cupcake liners, filling each one only two-thirds full.

5. Bake for 25 minutes or until the cakes are slightly raised and just firm to touch. Check for doneness with a toothpick inserted into the center of a cake if it comes out clean.

6. Leave pan to cool on a wire rack for 10 minutes, then remove cupcakes from the pan and allow to cool completely.

To make the whipped cream (recipe source: Joy of Baking Whipped Cream Frosting)
1) Place the clean mixing bowl and whisk in the freezer for about 15 minutes. Then place the cold whipping cream and caster sugar in the cold bowl and whisk on high speed until stiff peaks form.

2) Frost the cupcakes and sprinkle some dessicated coconut.

To make butterfly decor :
Use a sharp knife to cut a upside-down, shallow cone shape out the top of the cake, then cut it in half. Fill the hole in the cake with whipped cream. Sprinkle some desiccated coconut.
Place the cut out cake on top to make it looks like wings.

I didn't use up all the whipped cream and kept the remaining in freezer for a few days for other mini cakes.

Enjoy ^-^!

 

This post is linked to the event Little Thumbs Up ~ October 2015

Event Theme : Coconut

Organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Jess of Bakericious