[schema type=”recipe” name=”Halloween Toasted Coconut Cupcake Recipe – Pumpkin Patch” author=”Rachel Howard” pubdate=”2013-10-20″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2013/10/Toasted-coconut-halloween-700.jpg” description=”Moist coconut cupcakes topped with a coconut frosting and toasted coconut flakes. Decorated with marshmallow pumpkins” prepmins=”10″ cookmins=”18″ yield=”16″ ]
This week I decided I would make my last Halloween themed cupcake. So while my better half was off watching the Sunseeker Rallye, I stayed at home and made these delicious coconut flavoured cupcakes decorated with pumpkins (We are not usually so stereotypical!!) and the odd ghost.
When I was in Homesense last week I saw a lovely box of Halloween themed marshmallows a little like these. I love Homesense for original and random things like this – I knew I could find a use for them!
Originally I thought I would make a pumpkin flavoured cake, but the more I thought about it, the more I decided against it. I’m not really that much of a fan of the pumpkin flavour.
These cupcakes are perfectly sweet. I think I may have gone a bit over board on adding the almond essence though – I think I need to get myself some proper measuring spoons!(I like the look of these peacock ones!). But as I like almond it was fine. Just a bit of a shock to the husband when I said they were coconut cakes as he wasn’t expecting the alternative flavour.
Overall I think these work brilliantly. Since having a few frosting disasters when I have followed bloggers recipes I was a bit worried. But this frosting works well – there was no need to worry.
If you love coconut these should definitely go on your list!
This recipe comes from The Baker Upstairs.
[callout title=Ingredients for the cake:]
- 115g butter – softened
- 200g caster sugar
- 1 egg
- 1 egg white
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 175g plain flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 245g canned coconut milk
- 100g shredded coconut (I used dessicated)
[/callout]
Method:
- Preheat the oven to 180C and prepare the muffin tins with paper cases
- In a medium bowl of a freestanding mixer, combine the butter and sugar
- Beat in the egg, egg white, vanilla and almond extract until blended
- In a separate bowl, combine the flour, baking soda, baking powder and salt
- Add to the butter mixture, alternating with the coconut milk
- Gently fold in the dessicated coconut
- Spoon into the cupcake cases filling 2/3 full
- Bake for 18-22 minutes
[callout title=Ingredients for the frosting:]
- 115g butter – softened
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 480g icing sugar
- pinch of salt
- 4 tbsp canned coconut milk
- Dessicated coconut
[/callout]
Method:
- While the cupcakes cool, prepare the frosting
- In a medium bowl beat the butter, vanilla, almond extract and salt together until the butter is creamy
- Add the icing sugar 1 cup at a time, alternating with the coconut milk
- Beat until smooth and creamy
- Pipe onto the cooled cupcakes
- Spread some dessicated coconut on a baking tray and place under a medium heat grill for a few minutes – make sure you watch it as it will burn quickly!
- Sprinkle over the cupcake and place the pumpkin marshmallow on top
Obviously you could make the pumpkin out of sugarpaste if you can’t find these marshmallows.
I think these are lovely. My husband wasn’t too keen, but then he isn’t too keen on a lot of my bakes so lets ignore him!! The subtle flavour of the coconut works brilliantly.
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