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Cupcakes with Coconut Frosting
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
 
Course: Baking
Servings: 12 portions
Author: Shades of Cinnamon
Ingredients
  • 200g (1 1/2cups) cake flour
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 160g (3/4cup) sugar
  • 1 large egg at room temperature
  • 2 large egg whites at room temperature
  • 1 tsp vanilla essence
  • 150ml (2/3cup) coconut milk (canned)
  • Handful coconut flakes , toasted
  • FOR THE FROSTING
  • 200 g butter
  • 450 g icing sugar (powdered sugar)
  • 2-3 tsp coconut milk ( to soften frosting)
Instructions

  1. Preheat your oven to 175ºC/350ºF.

  2. Line silicone cupcake cases with paper cupcake cases or use a cupcake tray and line with paper cupcake cases.  

  3. Sift cake flour, salt, and baking powder into a bowl

  4. In an electric beater bowl mix the butter with the sugar and beat until light and fluffy

  5. Add vanilla essence

  6. Mix in the egg and beat, and then add the egg whites, one at a time and beat.

  7. Mix in the flour combination alternatively with the coconut milk, starting and ending with the flour.

  8. Divide batter in cupcake liners (should make about 12)

  9. Bake for about 18 minutes or until a skewer comes out clean

  10. For the frosting, beat the butter until soft, add the sifted powdered sugar and beat until fluffy.  Add a teaspoon or two of the coconut milk to soften the icing. Ice the cupcakes when cold

  11. Toast the flaked coconut and sprinkle over the cupcakes.

  12. Sprinkle the popcorn dust over the top as an extra delicious dimension