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I love the odd cupcake now and again. Somehow it’s easier to cook than a whole cake and it’s easy to keep them moist with such a short cooking time. Normally I go for the classic vanilla sponge mixture - equal amounts of butter, sugar, flour and eggs. This time I fancied a change and came up with these mouthfuls of deliciousness. I hope you like them?
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INGREDIENTS
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225g butter⠀
4 eggs
225g self raising flour⠀
225g caster sugar ⠀
Zest of 2 limes
2 tablespoons desiccated coconut
120 ml coconut milk
Cupcake cases
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Icing
225g icing sugar
Juice of 1-2 limes
2 tablespoons coconut milk
Zest to finish
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METHOD
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Pre heat the oven to 170 degrees.⠀⠀
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Start by creaming the caster sugar and butter together in a mixer on a high speed, until pale and light. ⠀⠀
Mix the eggs and add drop at a time to avoid curdling. Now add the coconut milk, zest and coconut. When it’s all fully combined stop the mixer. Now carefully fold in the flour trying hard not to lose the air gained. ⠀⠀
Spoon 1 dessert spoon into each case and bake for 16-20 minutes or until cooked. You may need to do them in batches. Test with a skewer, if it’s dry then it’s ready. Allow to cool completely.
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Mix the icing ingredients together until the lumps have disappeared. Spoon on to the cakes. Grate a little zest in each cake.
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