Dessicated coconut is flaked dried coconut from coconut flesh. It is a nice addition to coconut flavour cupcakes
Ingredients for 6 coconut cupcakes
90 grams self-raising flour
10 grams dessicated coconut
75 grams organic coconut oil
70 grams caster sugar
1 teaspoon vanilla extract
4 tablespoons coconut milk (optional)
half teaspoon baking powder
1 large egg or 2 small eggs
To decorate the vanilla cupcakes
Vanilla buttercream icing (half of it)
Sprinkles to decorate
Method 6 coconut cupcakes
Pre-heat oven to 180 Celsius, prepare a 6 cupcake tray with cupcake cases and put to one side.
Put the coconut oil and sugar in a bowl and whisk together.
Add in the egg and whisk
Sift the flour and baking powder into the bowl and add in the dessicated coconut.
Add the buttermilk (if using) and mix until smooth
Divide the mixture into the cupcake tray
Bake in the oven for about 15-18 minutes. Test with a toothpick after 15 minutes. If it comes out clean they are ready. Remove them from the oven, leave in the tray for 5-10 minutes. Remove and put on a cooling rack to cool completely
While the cupcakes are cooling make half of this vanilla buttercream icing which you will use to decorate the cupcakes. You can leave out the vanilla extract if you like
Depending on how you pipe you may need more icing. If you do, just make more.
When the 6 coconut cupcakes have cooled, pipe the buttercream on top and sprinkle some dessicated coconut on top