Coconut Cupcakes


This recipe can actually be as easy or as difficult as you want it to be, it all depends on whether you opt for fresh fruit or not. You can also adapt it to your own tastes, the original recipe uses lychee, but there are loads of fruit options that would work just as well.
If this all sounds like a bit too much effort you could just buy some brownies or cookies

Basic rules of any cupcake recipe

  • Ratios?
    The basic ingredients of a cupcake recipe are flour, sugar, butter and eggs in equal amounts.
    What about eggs?
    If your using a medium egg, it probably weighs between 50-60g . A large egg would be 60-70g. As a rough rule, you should use 2 eggs for 100-150g of the other ingredients.
    Type of Flour?
    Self-raising flour should be your first choice every time, but if you don’t have any you can use plain flour with an additional 5g of baking powder per 150g of flour.
  • Additions?
  • When you start adding extra flavours, that messes with the basic chemistry of the recipe, knocking the ratios of balance. You don’t want a runny batter, but you also don’t want it to be too thick. The thickness should be somewhere between the consistency of whipped butter and whipped cream.

Ingredients (for 12)

  • 150g Self-Raising Flour or 150g Plain Flour + 5g Baking Powder
  • 150g Butter
  • 150g Caster Sugar
  • 2 Eggs
  • 50g Shredded Coconut (more info to follow)
  • Optional- edible glitter and 50g of white chocolate.

    Additions- you need a hit of citrus to balance alongside the coconut, the choice is yours-
  • 0.5tsp Raspeberry or Banana extract/essence, you may also need to add a little milk to the batter if it’s too thick.
  • 30ml Lime Juice, Lychee Juice or Pineapple Juice, because your adding additional liquid it’s unlikely you’ll need to add any additional liquid

The Coconut

For the best results fresh coconut is recommended. However you don’t necessarily need to buy a whole coconut if you’re not comfortable cracking into it.
Don’t feel bad if you buy fresh prepared coconut, because if you’r going to use a whole coconut you’ll need a hammer and a screwdriver, which lets be honest is way too much effort if you don’t have experience.
If your using fresh coconut, all you have to do is grate it and it’s ready to go in.
If you use desiccated coconut, you need to be aware that this will takeaway a lot of moisture from the recipe, so you may need to add additional juice or milk.

Method

Step 1

-Cream the butter and sugar until it’s light and fluffy, then beat in the eggs. Don’t worry if it curdles, you can always bring it back.

Step 2-

-sift the flour into the butter mix, some people think its’s not necessary to sift the flour, but if you don’t you might get little uncooked pockets of flour in your finished cakes. Add the coconut and fold it in with the flour.

Step 3

-You don’t have to use a dome cake tray, you can use whatever you have. Maybe you have a mini loaf tray, cupcake cases or a brownie tin. As long as you put it in the oven at 190C or 170C Fan, for 20-25 minutes, you should end up with yummy cakes.
To check if it’s cooked, insert a skewer into the middle, if it comes out clean they’re ready

Step 4- Optional

-Melt your white chocolate and use a small teaspoon to drizzle it across the top of your cakes. shred any leftover coconut and sprinkle on top. If you like spray with some edible glitter, just to give it a little extra sparkle!