Coconut cupcakes have been on my mind for ages now.
Originally I planned to make pina colada cupcakes with a pineapple curd filling, but the curd recipe didn’t turn out great so I put them on hold; then it was going to be coconut and Nutella, but I didn’t have any; then a white chocolate coconut ganache filling, but that didn’t work, so FINALLY I settled on simple coconut cupcakes with strawberry jam filling and coconut cream cheese icing!
I wanted to make these to take into work so they had to be wheat and gluten free, so I adapted the recipe for the cupcakes from this one at Cooking Classy, and subbed regular plain flour for gluten free.
The only other change I made was slightly altering the egg quantities, so I was really pleased when these baked with a nice, light but not dry texture, as I know sometimes GF flours can be a bit tricky to work with.
The cupcakes went down really well with everyone who tried one, and the cream cheese icing, adapted from a Dan Lepard recipe was a revelation – it’s the first one I’ve made that didn’t need half a box of icing sugar but was the perfect consistency, not at all runny!
Oh, and I almost forgot – I think I’m finally starting to get the hang of fancy piping techniques! Although the sprinkling of coconut on top can hide all manner of sins…
Coconut cupcakes with strawberry jam hearts (adapted from Cooking Classy)
Makes 16-18 cupcakes
- 50g desiccated coconut
- 210g gf plain flour
- 2 tsp baking powder
- pinch of salt
- 170g butter
- 270g caster sugar
- 3 whole eggs, one egg white
- 1 tsp vanilla extract
- 185ml coconut milk
For filling and icing
- 2 tbsp strawberry jam
- 200g butter
- 200g icing cugar
- 400g cream cheese
- 50g desiccated coconut, plus extra for decoration
Start by grinding the desiccated coconut in a food processor to get it as fine as you can. Add it to the flour, baking powder and salt and set aside. Cream together the butter and sugar until light and fluffy, then beat in the eggs a little at a time, followed by the vanilla. Fold in 1/3 of the flour/coconut mix, then 1/3 of the coconut milk, then repeat, folding in alternately until all the ingredients have been used.
Line a cupcake tin with cases and spoon the mixture into them, about 2/3 full. Bake at 180 degrees for 20 minutes or until risen, golden and a skewer comes out clean. Transfer to a wire rack and leave to cool.
To fill with the jam, I use an apple corer which cuts really need holes in the cakes (dodgy picture below as it was getting dark) – you could use a knife to cut holes if you want though. Heat the jam a little to make it easier to pour, then add a little into the hole of each cupcake and place the tops back on.
For the icing, beat the butter to soften, then add in the icing sugar and half the cream cheese. Using an electric mixer, beat until no lumps remain and it looks light and creamy. Add the remaining cream cheese and coconut, beat quickly until just combined, then leave in the fridge for half an hour to firm up a bit before piping or spooning on to the cupcakes. Sprinkle a little more coconut on top and you’re done!