Recipe: Yummy Coffee and Coconut Cupcakes

Coffee and Coconut Cupcakes.

You can cook Coffee and Coconut Cupcakes using 15 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Coffee and Coconut Cupcakes

  1. It’s of Cupcakes.
  2. Prepare 110 grams of sugar.
  3. You need 110 grams of margarine.
  4. You need 110 grams of Self Rasing Flour.
  5. You need 2 of Eggs.
  6. You need 1 tsp of vanilla extract.
  7. You need 1 1/2 tsp of Coffee.
  8. Prepare 4 tbsp of water.
  9. You need of Desiccated Coconut.
  10. Prepare of milk.
  11. You need of topping.
  12. Prepare 1 tbsp of butter or margarine.
  13. Prepare 200 grams of Icing sugar.
  14. You need 1 tsp of coffee.
  15. It’s 4 tsp of water.

Coffee and Coconut Cupcakes instructions

  1. Preheat oven to 180°F.
  2. In a bowl, cream margarine and sugar..
  3. Add the vanilla and eggs, stir being careful not to curdle the marg..
  4. Fold in the flour. This is your cake mixture..
  5. 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..
  6. 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..
  7. Bake for 15 minutes (cupcakes, muffins will take longer) Remove from oven and completely cool before placing icing ontop.
  8. 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.
  9. 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..
  10. Ice your cupcakes..

Sommer Wesley

I am Maniac of Cooking. Best Chef in the USA.

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