Coconut Sunshine Cupcakes with a Malibu Spike

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Coconut and I have always gotten on in a pretty casual sort of way. You know, like that person you know down the road who you see on the same bus sometimes; they’re alright and you vaguely mean to get to know ’em a little better but you just never quite get around to it. It’s not that I have anything against coconut; I just never get around to it.

That meant these were a good opportunity to push myself out of my own preferences – they were a commission I did, way back when, in March. They deserve to be the first new post in a long time – they made what’s normally a ‘meh’ ingredient (for me) really moreish and fresh, and I was surprised at how well the cakes came out – light and angelic.

I cobbled this recipe together with my (still basic) know how around cakes, and trawled several recipes to get some basic knowledge on the best way to really punch coconut flavour into a recipe – no weak, half-rate basic flavour going on here. We forbid it in our house, you see. This was the result…

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Cupcake Ingredients (Makes 12)

210 g Plain Flour

40 g Butter

40g Coconut Oil

1 tbsp Baking Powder

1 Tsp Salt

100g Finely Shredded Coconut

210g Golden Caster Sugar

200ml Coconut Milk

1 Tsp Vanilla Essence

8 Large Egg Whites

20 ml Malibu Rum

Icing Ingredients

225g Philadelphia Light Cream Cheese

50g Butter

50g Coconut Oil

500g Icing Sugar

30 – 50 ml Malibu Rum

50g Finely shredded Coconut

Toppings

Grated Dark Chocolate

Bounty Bars, Chopped

Options Coconut & Chocolate Powder

Recipe:

1. Pre-heat that oven! 170 for the fan-havers, and 190 for the fan haters. Line a 12-cup muffin tray. Chop butter & coconut oil into a mixing bowl and attack it with a good electric mixer until it’s creamed and fluffed. dump in flour, baking powder, salt, coconut flakes and sugar then, one by one, beating to combine at each addition. The aim is to achieve a crumb-like consistency.

2. In a separate bowl, beat the egg whites until they form stiff peaks. Drop a third of this into the flour mixture, and beat to combine. Add the next third with the coconut milk, beat to combine. Add the final third with the rum and vanilla essence, and beat through to achieve a smooth consistency.  Spoon or pour into your tins & bake for 20 to 25 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.

3. Don’t be surprised if your cupcakes sink a little as they cool on racks once they’re out of the oven. This is why god invented icing. Beat your cream cheese, butter and oil with an electric mixer til pliant and fluffy, then tip in the icing sugar in thirds, combining at each turn. Once smooth, add the rum and coconut flakes to achieve more flavour through the icing.

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4. Pipe icing onto cakes, top with coconut and chocolate sweets and candy. Watch ’em disappear. Enjoy…

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