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Extract from Cupcakes • By Susanna Tee • Published by Parragon

About

Cost
$ $ $ $ $
Difficulty
• • • •
Time
40 mins

Makes 12 Scrumptious Cupcakes
I love cherries and coconut and when I saw these in a book I just HAD to make them :-) yummy!

Sorry there aren't many pictures but the recipe is rather simple and easy to follow :-P

Published © 2019 Jeannine Marie Luke / Parragon · Reproduced with permission.
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  • Step 1

    Preheat the oven to 180Celsius/350Fahrenheit/Gas Mark 4, and lay out your bun cases in a bun tray. If you don't have a bun tray (like me), then just double layer the bun cases on a tray.

  • Step 2

    Add caster sugar and 115g butter in a bowl and whisk together. When light and fluffy add 2 tbsp of milk, then gradually beat in the eggs. Don't worry too much if it curdles!

  • Step 3

    Sift in the baking powder and flour and fold in gently. I didn't use baking powder so that's why it is optional. Then fold in the coconut.

  • Step 4

    Then you want to cut up 115g of glace/maraschino/fresh cherries into quarters and fold into the mixture (actually save a few to put on the tops once you've spooned it all into the bun cases and they tend to sink when in the oven).

  • How to bake a cupcake. Cherry And Coconut Cupcakes - Step 5
    Step 5

    Now spoon the mixture into the bun cases and add the remaining cut up cherries to the tops, then whack them in the oven for 20-25 minutes or until firm and golden. Then leave to cool on a wire rack.

  • Step 6

    TOPPING ~
    Add the remaining 55g of butter and the icing sugar together, don't mix too fast of the icing sugar goes everywhere! Then add in 1tbsp of milk to make it nice and fluffy.

  • How to bake a cupcake. Cherry And Coconut Cupcakes - Step 7
    Step 7

    Once the buns are chilled, add the topping with a piping bag (again, I don't have one of these so just used a spoon). Then put a whole cherry on the tops of each one, then voila! Yummy Cherry and Coconut cupcakes :-)

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