Now aren’t you yearning for one of these? One of my favourite flavours of buttercream – light and not to claggy (I think that’s a word – you know, when it just sits in your mouth). The zesty citrus breaks through the homely toasted coconut cakes brilliantly.
TOASTED COCONUT CUPCAKES WITH ORANGE BUTTERCREAM
| Serves | 18 |
| Prep time | 30 minutes |
| Cook time | 18 minutes |
| Total time | 48 minutes |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party, Formal Party |
INGREDIENTS
- 200g Clover Spread
- 300g Caster Sugar
- 2 Egg Whites
- 1 Medium Egg
- 2 teaspoons Vanilla Extract
- 225g Self Raising Flour
- 180ml Semi Skimmed Milk (plus 3 tbsp of milk for the buttercream)
- 100g Desiccated Coconut
- 400g Icing Sugar
- 2 Zest Oranges
NOTE
These cakes are fine to freeze prior to the buttercream frosting being added. Store in an air tight container and defrost at room temperature for 2-3 hours before piping the frosting on.
DIRECTIONS
| Cupcakes | |
| 1. | |
| Toast the coconut lightly for 2-3 minutes in a dry frying pan – Keep stirring continuously and remove from the heated pan as soon as the coconut starts to turn golden. It will catch and burn really quickly if left. Keep to one side until needed. | |
| 2. | |
| Preheat the oven to 180C and line 18 muffin tray with cupcake liners. | |
| 3. | |
| Using an electric whisk, mix together the caster sugar and 100g of the Clover, on a medium speed until well combined | |
| 4. | |
| Slowly add the egg whites and full egg, one at a time whilst still whisking. Add the vanilla extract. | |
| 5. | |
| Alternate adding a tablespoon of the flour with a small drizzle of the milk until both are fully added. Keep clearing down the side of the mixing bowl to make sure it is all combined. | |
| 6. | |
| Add in 80g of the toasted coconut and gently stir through until all mixed in. | |
| 7. | |
| Distribute evenly in the cupcakes cases and bake for 18-20 minutes until golden. | |
| Orange Buttercream Frosting | |
| 8. | |
| Meanwhile, mix together the remaining 100g of Clover with the icing sugar and 3 tbsp of milk – You want a sturdy, thick buttercream that will hold its shape when piped. | |
| 9. | |
| Add in the grated zest of the oranges and fill a disposable icing bag with a plain nozzle | |
| 10. | |
| Pipe in a swirl and top with a sprinkle of the remaining toasted coconut | |
To make these cupcakes even more special, you could decorate with hydrated oranges
Mmm these look so good Helen!! The buttercream looks delicious, got to admit I love a good buttercream 🙂 x
These look so nice! I love both coconut and orange but wouldn’t have thought to put them together for cupcakes. And they’re less fattening with the clover. Bonus!
They look delicious, I love light buttercream. #Sharefriday
How nice does that buttercream look, yum. I think I’d have to do a Littke Z and lick it off!
Good to know about the nothing artificial in Clover – I usually ignore all these types of spreads – so I must actually check them out!
Lovely cakes and flavours.
What a lovely idea to toast the coconut before adding it to the mixture. I imagine it brings a nuttier flavour
These are gorgeous – I love the flavour combination of coconut and orange – must try! And nice to lighten the fat content of the buttercream by using Clover!