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Raspberry + coconut cupcakes

Posted on May 14, 2017 by in Recipes | 0 comments

Coconut has experienced something of a renaissance in recent years. It is no longer associated with the smell of bad tanning lotion and the taste of sunscreen. Instead, it’s a super food, a health food, a super health food! (No criticism intended, I for one welcome our coconut overlords).

Despite this recent image makeover, coconut and I have had our disagreements. During my most recent weight loss attempt, I was subject to a particularly unpleasant microwave protein mug cake featuring coconut flour. The resulting ‘cake’ was reminiscent of the taste of cardboard and the texture of wet concrete. The diet didn’t really stick after that.

There’s not really anything diet friendly or particularly healthy about these cupcakes. But they take the best of what coconut has to offer. You will note that I have omitted the coconut flour 😉

Makes 12 cupcakes

Super Coconut cupcakes

170 grams of plain flour

2 teaspoon of baking powder

½ teaspoon of salt

40 grams of unsalted butter (softened)

40 grams of coconut oil (softened but not melted)

200 grams of caster sugar

1 teaspoon of vanilla bean paste

2 large eggs

1 teaspoon of coconut extract

170 millilitres of coconut milk

Raspberry and coconut buttercream

250 grams of caster sugar

135 grams of egg whites

350 grams of unsalted butter (softened)

1 teaspoon of vanilla bean paste

1 teaspoon of coconut extract

Freeze-dried raspberry powder to taste (don’t be shy)

Pink and white gel food colouring

A handful of fresh raspberries

Make the coconut cupcakes

  1. Preheat your oven to 180C.
  2. Line a cupcake tin with cupcake patties.
  3. In a medium bowl, sift the flour, baking powder and salt. Set aside.
  4. In the bowl of a stand mixer, beat the butter and coconut oil until smooth.
  5. Add the caster sugar to the butter mixture and cream for 3 to 5 minutes or until light and fluffy.
  6. Slowly add the vanilla bean paste and eggs to the butter and sugar mixture. Mix until combined. Add the coconut extract.
  7. Add the flour mixture in three batches, alternating with the coconut milk.
  8. Evenly divide the cake batter between the cupcake patties.
  9. Bake for 20 minutes or until an inserted skewer comes out of the centre of the cupcakes clean. Set aside to cool.

Make the coconut and raspberry buttercream

  1. Combine the sugar and egg whites in the bowl of a stand mixer.
  2. Place the stand mixer bowl over a saucepan of water to create a double boiler. Ensure that the water does not touch the bottom of the stand mixer bowl.
  3. Heat the sugar and egg whites to 70C, stirring occasionally with a whisk.
  4. Once at temperature, transfer the stand mixture bowl to the stand mixer. With a whisk attachments, beat the eggs and sugar on a high speed until stiff peaks are formed.
  5. Change the whisk attachment to a paddle attachment. Add the butter slowly on a low speed.
  6. Add the vanilla bean paste and combine.
  7. Divide the buttercream in half. Add the coconut extract and white food colouring to one half. Add the freeze-dried raspberry powder and pink food colouring to the remaining half.

Assemble the raspberry and coconut cupcakes

  1. Add the coconut and freeze-dried raspberry buttercreams to a piping bag.
  2. Once the cupcakes are completely cooled, pipe the buttercream on to the using a star tip.
  3. Finish with a fresh raspberry and some gold lustre powder.




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