I think we’ve all had enough of what I’m calling ‘Miserable May’ after what I would also call ‘Awful April’ here in Britain. Ou est le sunshine si vous plait? The spring/summer trends that we’re dying to wear are not just going to happen if the weather continues this way and I’ve already been forced to unpack my winter wardrobe so I have appropriate clothes for this weather! It’s about time we had something to cheer us up, and this is exactly the recipe for that. Being as picnics aren’t going to be on the cards for a while, get the girls round for an impromptu afternoon tea, and get to some home baking for an instant lift that just about makes up for the rubbish weather.
Being as bikini season is lightyears away, we may as well indulge in some harmless comfort food, with a little exotic twist, so we can at least pretend we’re sunning ourselves at St. Barth’s. These cupcakes, like the title would suggest, are super simple and quick to make, and I’m going to show you a foolproof guide and recipe. This is my personal recipe, adapted from another cupcake recipe that I read once upon a time, and I’ll show you some variations at the end, incase coconut’s not your thing!
Let’s get started, here’s what you’ll need:
Ingredients (makes 12 cupcakes):
115g (4oz) Butter
115g (4oz) Caster Sugar
115g (4oz) Self-Raising Flour
1 Tbsp Cocoa Powder
6 Tbsp Dessicated Coconut
5 Tbsp Icing Sugar
1 Tbsp Water
The first step while you’re getting your ingredients together is to preheat the oven to 190 degrees or 375 fahrenheit or gas mark 5. Obviously oven cooking times vary so as long as you keep an eye on your cakes, you can’t really go wrong, I have the most temperamental oven going and I manage OK!
Next, line your cake tray with the cases, you’ll need 12 and I picked up my cutesy polka dots ones in a big pack from Poundland on the high street, so you can stock up cheaply there! Place all the butter and caster sugar into a bowl together and beat them together until the mixture is light and fluffy.
Next beat in both of the eggs making sure that the mixture stays nice and smooth.
Now it’s time for the flour too, don’t forget your sieve as we don’t want any lumps, and then add in 1 tbsp of sieved cocoa powder as shown below and mix it in well.
Now it’s time to add the coconut, so if you’re not a fan you can skip this step for just chocolate cupcakes, but I’m going for an exotic take on a classic cupcake recipe. Add 3 tbsp of dessicated coconut to the mixture and then mix well to avoid lumps, as shown below.
Once everything is mixed in, it’s time to portion the mixture into the cake cases. I always find it easiest to do this with two teaspoons. Don’t forget to try and fill the cases equally so that all your cakes cook at the same time, and flatten the tops as best you can to make icing easier later. Yes, they’re going to rise, but crooked cakes are harder to ice!
Now pop them into the oven for 15-20 minutes, don’t forget to keep an eye on them through the oven door as cooking times will vary from oven to oven. It’s safer to take them out sooner and then pop them back in for a few minutes more, than ending up with burnt cakes.
Now it’s time to make the icing while the cupcakes cook, so take a bowl and put 5 tbsp of icing sugar as well as 3 tbsp of dessicated coconut into it, then add a tbsp of water. Next you need to stir it together to mix a rich, thick icing. If you think it will be too runny, then just add some more icing sugar, and add more coconut to taste, if you’re as much of a fan as I am! It may not look that appetising at first, (it looks a little porridge-like) but when on top of the cakes it makes a gorgeous compliment to the coconut and chocolate sponge and I think it’s nice that the coconut is visible in the icing.
Next the cakes should be about done, so pull them from the oven, and dip a knife into a cake to check that they’re done. If the knife comes out clean then they’re ready!
Now transfer the cake cases from the cake tray to a wire rack to cool. Around thirty minutes should be fine, but if you have longer, the colder they are, the easier they’ll be to ice.
After they’ve cooled, it’s time to ice the cakes. I’m really generous with my icing as you’ll see, but feel free to ice your cakes however you see fit! You could always cover them in decorations for an even more girly vibe, but I’ve left mine as they are.
Now they’re all done, it’s up to you to serve them or display them however you want. I’ve placed mine on a fab old cake stand that my Mum bought me while at university and I think it looks super cute. All that’s left to do is eat them!
As I mentioned before this is a quick and simple recipe, and easy to adapt to suit your tastes. If coconut’s not your thing, how about adding in nuts or raisins? Or substitute the coconut for a tablespoon of instant coffee and two tablespoons of hot water for mocha cupcakes? The possibilities are endless! I’m by no means a chef, and they may not be the neatest cakes in the world, but I just love experimenting in the kitchen with flavours I enjoy, so why not do the same? If you don’t give it a go, you’ll never discover a recipe you can say you’ve created!
That’s it for today’s rainy day recipe, let me know what you think and of course I’d love to know if you have a go at making these cakes and how they come out. Leave me a comment or tweet me @MillieDelacoe, I love hearing from you guys. Until next time…
All images were taken and are owned by me.