I haven't baked in ages,( I blame school for that) so since spring break is upon us I thought I'd take a break from all things revision and get my butt back into the world of cupcakes and cream. I had a lot of fun icing and baking, although it is a stressful wait between each rising cake. I haven't found a perfect recipe for sponge cake that works, I mean I must be doing something wrong because I never get them fluffy and soft, so cupcakes are the only things I don't completeley suck at.
I decided to go for chocolate coconut cupcakes because I was craving the combo and I'd never tried it before so I thought I would give it a go and see.
- 2 eggs
- 1/4 cups of coco powder
- 1/2 cup of desiccated coconut
- 1/2 cup of sugar ( any you like- I used regular white granulated sugar but brown is particularly yummy but I ran out)
- 100g of butter
- 1 1/2 cups of self raising flour
Then add in your coconut and coco powder and give it a nice whipping. Once that is done you add your flour and divide into cupcake cases. Place the cakes for 20-25 minutes in the oven at 180 degrees celcius and let them cool before icing or frosting.
I used a fresh whipped cream for my topping but you can easily make a cream cheese frosting or ganache too by following recipes online. For the Easter edge add flake chocolate around the edges to resemble nests and place a few Easter egg candies in the centre.