Chocolate & Coconut Cupcakes

Salam Alaikum Wa Rahmatullah,

Recipe adapted from my victoria sandwich cupcakes

Tip: Coconut oil is solid at room temperature so what you can do to make the whole process of creaming easier is melt the coconut oil in a pan on low heat and allow to cool a little before mixing with your butter and sugar.

I tried something different by trying to make these cupcakes look like British butterfly buns

Chocolate & Coconut Cupcakes

Makes: 7-8 regular size cupcakes

Ingredients

For the Cupcakes

• 70g margarine or unsalted butter, softened


• 40g extra virgin coconut oil, room temperature


• 110g vanilla caster sugar 2 medium size eggs


• 80g self raising flour


• 30g coco powder

For the icing

• 15g extra virgin coconut oil, room temperature


• 60g margarine or unsalted butter, softened


• 175g icing sugar


• 1-2tbsp coconut milk


• Coco powder for dusting

Method

1. Pre-heat the oven to 350F/180C/160C (fan). Line a bun tin with paper/foil cases


2. In a large bowl, cream together your butter, coconut oil and sugar until light and fluffy. In a small bowl, whisk the eggs and then slowly add them to the mixture in your larger bowl, whisk mixture continually to prevent it from splitting.


3. Sieve flour and coco powder over the mixture and gently fold preferably using a large metal spoon until the flour has just combined.


4. Fill cupcake cases 2/3 full and bake for 15minutes. Once cooked the cupcakes should be springy to touch and when you insert a cocktail stick in the center it comes out clean i.e. not sticky, a few crumbs are OK. Transfer to a wire rack to cool.


5. Make the icing: cream together butter and coconut oil, slowly add sifted icing sugar and then add milk until you get you desired consistency.


6. Once the cupcakes have cooled, fill your piping bag fitted with desired nozzle with icing and pipe onto centre of cupcakes.


7.  Dust cupcakes with coco powder (optional) another idea would be to add dessicated coconut