Here’s my first official food/recipe post!
If you do have me on facebook, you’ll notice that this photo is actually meant for my blueberry-coconut cupcakes. I’ve since made it as Raspberry-coconut and to be frank, I think that combination goes way better!
The great thing about this recipe for me is that it has coconut. I’ve always loved drinking from a fresh coconut and eating the flesh when it is young and tender. I’d never baked with coconut before so when I first tried this out, it was amazing! The taste of the coconut is neither too strong nor too subtle. It adds abit of crunch and leaves a good enough coconut taste! The slight sourness of the raspberry acts as a great compliment to the coconut and the two together is simply perfect. For a cupcake which already has so many merits, I needed to compliment it with a frosting that would be light and simple. That’s when I settled on a meringue frosting – tastes like marshmallow and is light enough such that it doesn’t steal attention away from my cupcake.
I shan’t ramble on and on about how great this cupcake is, but leave it to you to try!
Without further ado, here’s the recipe:
Makes about 14-16 standard muffin cups
- 125g Butter
- 180g Caster/Fine sugar
- 3 Eggs
- 125g Cake Flour
- 4g Baking Powder
- 45g Desiccated Coconut (I always just put a bit more)
- 75g Sour Cream
- Cream Butter & Sugar till pale (I realized that the paler it gets, the nicer my cake turns out)
- Add in eggs one at a time (You can put in some Sponge Gel too if you’re afraid that your cake will split)
- Fold in the dry ingredients and sour cream, alternating them, starting with dry and ending with dry.
- Bake in a preheated oven at 175 degrees celcius for 20 minutes or when done.
For the meringue frosting, i took a short cut on this one (and because I have too much meringue powder). The recipe comes with the packaging and is really simple to use.
Alternatively, I find a traditional meringue good too!
Meringue Frosting, adapted from allrecipes.com
- 1 cup white sugar
- 1/3 cup water
- 1/4 teaspoon cream of tartar
- 2 egg whites
- 1 teaspoon vanilla extract
- In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
- In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.
Hope that at least some of you will be interested to try it out. If you do, drop me a comment on how it turns out!