Coffee and Coconut Cupcakes. These cupcakes are coconut-themed, that's for sure! We've used this tropical fruit as coconut sugar, coconut flour, flakes, oil, and coconut milk. The coffee gives a nice boost, resulting in a more chocolate-flavored cake rather than a coffee-flavored cake.
Ingredients of Coffee and Coconut Cupcakes
- You need of Cupcakes.
- Prepare 110 grams of sugar.
- You need 110 grams of margarine.
- Prepare 110 grams of Self Rasing Flour.
- Prepare 2 of Eggs.
- It’s 1 tsp of vanilla extract.
- Prepare 1 1/2 tsp of Coffee.
- Prepare 4 tbsp of water.
- Prepare of Desiccated Coconut.
- You need of milk.
- It’s of topping.
- It’s 1 tbsp of butter or margarine.
- Prepare 200 grams of Icing sugar.
- You need 1 tsp of coffee.
- You need 4 tsp of water.
Tired of coconut cupcake posers, I decided to develop a recipe that would rally in the flavor of coconut in a cupcake. Coconut cupcakes are soft, fluffy cupcakes (I provide a both a from-scratch recipe and the option to use a box-mix!), topped off with a cream cheese based coconut buttercream frosting and then sprinkled with lightly toasted coconut! These cupcakes are a coconut lover's dream. There are layers upon layers of coconut flavor built on top of one another.
Coffee and Coconut Cupcakes instructions
- Preheat oven to 180°F.
- In a bowl, cream margarine and sugar..
- Add the vanilla and eggs, stir being careful not to curdle the marg..
- Fold in the flour. This is your cake mixture..
- In a cup add the coffee to the water, stirring until disolved. Stir this into the cake mixture making a coffee cake mixture. Add milk here if mixture is too thick..
- Divide between either 12 cupcake case or 6 muffin cases. Sprinkle the coconut ontop of the mixture in the cases- DO NOT MIX- this is soo the coconut is toasted in the oven, adding to the flavour..
- Bake for 15 minutes (cupcakes, muffins will take longer) Remove from oven and completely cool before placing icing ontop.
- TO MAKE THE TOPPING- in a bowl add the butter, and cream into the icing sugar. You are not making butter cream! Not all the icing sugar will blend.
- In a cup add the coffee to the water, stir untill disolved. Add to the icing sugar and butter. Keep stirring until the icing is of a proffered thickness – the thicker it is the quicker it will set- this is what the butter is for, it allows you to have a basic icing with some structure..
- Ice your cupcakes..
The cupcakes themselves have both ground sweetened coconut and coconut milk in them, and they would be actually be perfect as-is with a dollop of whipped cream on top. As soon the Coconut Mocha K-Cup packs arrived on my doorstep, I knew this fun new flavor would make its way into a cupcake recipe. I started out with my favorite from scratch recipe for chocolate cake – which just so happens to call for an entire cup of freshly brewed coffee. A quick and easy coconut cupcake made with a box white cake mix, light coconut milk and apple sauce. No butter, no oil necessary for this lower calorie cupcake.