ICING IDEAS FOR CUPCAKES RECIPES

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CUPCAKE RECIPES - BBC GOOD FOOD



Cupcake recipes - BBC Good Food image

Go cupcake crazy and make all kinds of cute miniature bakes with fabulous frosting. We've got classic chocolate, quirky unicorn, lemon meringue and more...

Provided by Good Food team

Number Of Ingredients 1

COCONUT CUPCAKES RECIPE - BBC GOOD FOOD



Coconut cupcakes recipe - BBC Good Food image

Get a triple hit of coconut in these light and fluffy cupcakes, topped with whipped coconut cream and snowy desiccated coconut - a lovely gluten-free teatime treat

Provided by Edd Kimber

Categories     Afternoon tea, Dessert, Treat

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield Makes 12

Number Of Ingredients 10

400g can full-fat coconut milk (must not contain stabilisers)
140g icing sugar
1 tsp vanilla bean paste
50g desiccated coconut
100g coconut oil
225g golden caster sugar
3 large eggs
200g gluten-free self-raising flour (the mix should include xanthan gum – I used Doves Farm)
100ml coconut milk
1 tsp vanilla extract

Steps:

  • Chill the can of coconut milk overnight. The next day, make the cakes. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with muffin cases. Put the coconut oil and sugar in a large bowl and use an electric whisk to beat together for about 5 mins until light and creamy. Add the eggs, one at a time, beating until fully combined before adding more. Working in three additions, add the flour, alternating with the coconut milk, then add the vanilla extract.
  • Scoop the batter into the prepared muffin tin using an ice cream scoop, then bake for 20-22 mins or until the cakes are golden and a skewer inserted into the middle comes out clean. Remove the cupcakes from the tin and cool on a wire rack.
  • The whipped cream is best made within a few hours of serving. Open the can of coconut milk upside down and pour off the thin liquid. Scoop the thick coconut milk into a large bowl, add the icing sugar and the vanilla, and whisk for 2-3 mins until soft and fluffy. Spread or scoop the whipped cream onto the cupcakes and sprinkle with the desiccated coconut. Best stored in the fridge and eaten within a couple of days.

Nutrition Facts : Calories 388 calories, FatContent 21 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 31 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.1 milligram of sodium

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