I have 3 opened bags of dessicated coconut in my cupboard, why? I have no idea! so we made coconut cupcakes and here is the recipe....
6 oz unsalted butter
7 1/2 oz sugar
3 eggs
8 oz cake flour (self raising)
1/2 tsp almond extract ( can use vanilla or coconut)
pinch of salt
1 cup buttermilk ( I used semi skimmed milk though!)
4 oz unsweetened dessicated coconut
1/2 tsp almond extract ( can use vanilla or coconut)
pinch of salt
1 cup buttermilk ( I used semi skimmed milk though!)
4 oz unsweetened dessicated coconut
Oven 325/150
Cream butter and sugar
add eggs one at a time and mix well
add almond extract
Sift flour and salt
Add 1/3 of the flour, mix, add 1/3 buttermilk, mix...carry on till all is mixed in.
Fold in dessicated coconut
I put the mixture on large muffin cases and baked for 30 mins
Once cooled I made up some runny icing and then added more coconut to the top.
Eat
Cream butter and sugar
add eggs one at a time and mix well
add almond extract
Sift flour and salt
Add 1/3 of the flour, mix, add 1/3 buttermilk, mix...carry on till all is mixed in.
Fold in dessicated coconut
I put the mixture on large muffin cases and baked for 30 mins
Once cooled I made up some runny icing and then added more coconut to the top.
Eat
Aubrey liked them
Connor not so much, he just kept poking at the coconut on the top !!
Funny how you collect such things. Perhaps they breed. Either way, the cupcakes look delicious.
ReplyDeleteSounds yummy! I have the same problem with corn flour, and it's taking forever to use up.
ReplyDeleteDO you think it would work without the coconut?
ReplyDeleteCan't do coconut, but love a good yummy cupcake!