Coconut Cream Cupcakes
3/4 cup of unsalted butter, room temperature
1 1/4 cup of sugar
3 eggs, room temperature
1 cup of canned coconut milk (full fat is best)
1 teaspoon of vanilla extract
2 1/4 cups of flour
1 teaspoon of salt
1 teaspoon of baking powder
1/2 cup of sweetened desiccated coconut
Preheat the oven to 180°C.
Cream the butter with an electric mixer until light in colour and fluffy, about 4 minutes. Gradually add the sugar and beat for another 4 minutes until all blended together, ensure to scrape the sides of the bowl a couple times to make sure all of the mixture is blended together evenly.
Beat in the eggs, one at a time. Make sure each egg is well mixed in before adding the next one.
In a separate bowl, combine all of the dry ingredients including the desiccated coconut. Whisk together the flour, salt, and baking powder in a bowl until well combined.
In another bowl, mix together the coconut cream and vanilla essence.
Fold in half of the coconut cream mixture into the butter mixture, and then half of the dry ingredients. Do this again until all of the dry ingredients and coconut cream mixture are folded into the butter mixture.
Make sure you gently fold the mixture until it just comes together, be careful not to over mix!
Line a muffin tray with muffin cases, and then scoop the cupcake batter into the tins until they are all about ¾ full. Make sure you don’t overfill them, otherwise they will rise up too much to pipe the buttercream on top. But if you’re just wanting the plain cupcakes, you can fill the muffin cases just slightly higher.
Bake in your pre-heated oven at 180°C for about 18-23 minutes.
In order to make sure they are all cooked evenly, turn the tray around at the 10 minute mark.
Check to see if the cupcakes are done by gently pressing down on one of the cupcakes. If the cupcakes springs back up like a sponge, they are cooked! (a little clever trick my mum taught me).
Allow the cupcakes to cool for a couple of minutes in the pan before transferring them to a cooling rack.
3/4 cup unsalted butter, softened
6 tablespoons canned coconut milk
2-4 cups confectioners’ sugar
Soften the butter in the microwave on high for about 20 seconds, of until you can cut through it easily with a knife.
Cream the butter with an electric mixer for about 4 minutes, and then add in all of the sugar. Cream the butter and sugar together for about another 4 minutes, and then add in the coconut milk in a slow stream, with the electric mixer on low until all of the coconut cream is mixed in. Turn the beater up to high speed again, and beat for about another two minutes until the mixture is light, creamy and fluffy. You should be able to dip you finger into the mixture and hold it upside down without any of the mixture falling off.
Use a piping nosel of your choice (I prefer the star shaped nosel) and poke this into the bottom of your piping bag.
To make it easier to put the buttercream into the piping bag, roll the piping bag over a drinking glass and spoon all of the buttercream mixture in.
Twist up the end of the bag to ensure all of the buttercream is tightly compact in the bag, and pipe your cupcakes!