Coconut cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight chilling
- Easy
- Makes 12
Skip to ingredients
Ingredients
For the coconut whipped cream
- 400g can full-fat coconut milk (must not contain stabilisers)
- 140g icing sugar
- 1 tsp vanilla bean paste
- 50g desiccated coconut
For the cakes
- 100g coconut oil
- 225g golden caster sugar
- 3 large eggs
- 200g gluten-free self-raising flour (the mix should include xanthan gum – I used Doves Farm)
- 100ml coconut milk
- 1 tsp vanilla extract
Method
- STEP 1
Chill the can of coconut milk overnight. The next day, make the cakes. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with muffin cases. Put the coconut oil and sugar in a large bowl and use an electric whisk to beat together for about 5 mins until light and creamy. Add the eggs, one at a time, beating until fully combined before adding more. Working in three additions, add the flour, alternating with the coconut milk, then add the vanilla extract.
- STEP 2
Scoop the batter into the prepared muffin tin using an ice cream scoop, then bake for 20-22 mins or until the cakes are golden and a skewer inserted into the middle comes out clean. Remove the cupcakes from the tin and cool on a wire rack.
- STEP 3
The whipped cream is best made within a few hours of serving. Open the can of coconut milk upside down and pour off the thin liquid. Scoop the thick coconut milk into a large bowl, add the icing sugar and the vanilla, and whisk for 2-3 mins until soft and fluffy. Spread or scoop the whipped cream onto the cupcakes and sprinkle with the desiccated coconut. Best stored in the fridge and eaten within a couple of days.
