Your health will probably not benefit from this cupcake but your soul sure will!
I baked this cupcakes for a blog competition last year.
This would’ve been the perfect breakfast this morning don’t you think?
You either love or hate coconut. Think of roasted coconut on marshmallows, or the dimension coconut milk can add to a curry mmm, gorgeous!
I’ve used coconut milk instead of milk to the batter. I also didn’t add any coconut to the batter as coconut ice topping already contained a healthy dose of coconut on its own.
120g soft butter
160g Castor sugar
5 ml vanilla essence
2 large eggs
240g Cake Flour
10 ml baking powder
1 ml salt
125 ml Coconut milk
Pre heat your oven to 190 degrees. Beat the Butter and Sugar together until creamy and light.
Add the essence and a little beaten egg at a time, beating well after each addition.
Fold the flour, baking powder, salt and coconut milk alternately in the butter and sugar mixture. Work lightly and don’t beat.
Divide batter into half and add a few drops of pink food colouring to one half of the batter.
Spoon half of the paper cupcake cup with white batter and the other half with the pink batter.
Using a toothpick and a circular motion mix some of the white batter into the pink batter to create a marbled effect.
Bake for +- 15 – 25 minutes, insert skewer to test if the cupcakes are done.
Coconut ice frosting
100g soft butter
225g Icing sugar
100g desiccated coconut
Pink food colouring
Cream butter and sifted icing sugar together, mix the coconut in.
Divide batter and add a few drops of pink food colouring to one half.
Spread white frosting over cupcake and add pink on top in the middle.