Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, coffee and coconut cupcakes. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
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.
Coffee and Coconut Cupcakes is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Coffee and Coconut Cupcakes is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have coffee and coconut cupcakes using 15 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Coffee and Coconut Cupcakes:
- Get Cupcakes
- Get 110 grams sugar
- Take 110 grams margarine
- Prepare 110 grams Self Rasing Flour
- Make ready 2 Eggs
- Make ready 1 tsp vanilla extract
- Prepare 1 1/2 tsp Coffee
- Take 4 tbsp water
- Make ready Desiccated Coconut
- Take milk
- Make ready topping
- Make ready 1 tbsp butter or margarine
- Make ready 200 grams Icing sugar
- Make ready 1 tsp coffee
- Make ready 4 tsp water
Enjoy your favorite Door County Coffee all week long! If you close your eyes, you can picture a row of coconut cupcakes, in a tray, cooling on top of the stove. Delicate coconut cupcakes topped with vanilla cream cheese frosting and sweetened shredded coconut. For the Easter and other spring holidays, coconut cupcakes are great because they are easily decorated to look bird's nest with either jelly beans or chocolate eggs on top.
Instructions to make Coffee and Coconut Cupcakes:
- 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 1/2 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.
These cupcakes are a coconut lover's dream. There are layers upon layers of coconut flavor built on top of one another. 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. Traditional white cupcake batter gets a tropical twist with the addition of coconut milk and shredded coconut to the batter creating rich and moist coconut cupcakes. Try putting your coconut in a food processor or blender if you prefer a smoother-textured cupcake.
So that’s going to wrap this up with this special food coffee and coconut cupcakes recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
