Coconut Cupcakes with Coconut Macaroons

Pretty in white

Triple Coconut Cupcakes

These pale pretties are packed with triple the coconut flavour. Coconut cake, coconut butter cream, and coconut macaroons! I really went cocoNUTS with this one. Please don’t be intimidated by the different components; the macaroons are super simple to make! For the coconut-ty flavours all you will need is a can of coconut milk and some desiccated coconut. Bake these treats for you and your loved ones, and in no time, your home will be filled with a sweet smelling air.   

Coconut Cupcakes with Coconut Macaroons                                                                                  

Makes 15 cupcakes

INGREDIENTS:

For the macaroons:

2 egg whites

50 g white sugar

1 teaspoon vanilla essence

150 g desiccated coconut

For the cupcakes:

80 g butter

¾ cup white sugar

2 egg yolks

1 egg

1 tablespoon vanilla essence

½ cup reduced coconut milk*

2 cups flour, sifted

½ tablespoon baking powder

1 cup milk

*Boil a can of coconut milk in a saucepan, on medium to high heat, for 30 minutes, until thick. Set aside and allow the mixture to cool. Refrigerate until ready to use.   

For the buttercream:

100 g butter, soft

2 cups icing sugar, sifted

3 tablespoons reduced coconut milk 

¼ cup desiccated coconut, for decorating

DIRECTIONS:

For the macaroons:

1.       Preheat the oven to 150°C and line a baking sheet with wax paper.

2.       Separate the eggs and place the whites in a large mixing bowl. Set the yolks aside. These will be used for the cupcakes.

3.       Add the sugar to the egg whites and beat until white and foamy.

4.       Stir in the vanilla, and gently fold in the coconut.

5.       Form balls with the coconut mixture and place on the baking sheet.

6.       Bake at 150°C for 20 min, or until the tops are brown.

7.       Remove from tray and allow macaroons to cool.

For the cupcakes:

1.       Preheat the oven to 150°C. Line a 12 hole muffin pan with baking cases.

2.       Cream together the butter and sugar until pale and creamy.

3.       Beat in the eggs, and stir in the vanilla and reduced coconut milk.

4.       Sift together the flour and baking powder, and fold into the above mixture, while alternating with the milk.

5.       Spoon the cupcake mixture into the lined muffin pan and bake for about 20 minutes, or until a toothpick inserted comes out clean.

6.       Allow the cupcakes to cool in the pan for 5 minutes before removing them to cool completely on a wire rack.

For the buttercream:

1.       Cream the butter in a mixing bowl until very light.

2.       Add the icing sugar a little at a time, alternating with the reduced coconut milk. Beat until smooth.

To assemble the cupcakes:

1.       Pipe a buttercream ring on top of each cupcake.

2.       Place desiccated coconut in a shallow bowl.

3.       Roll the piped buttercream part of the cupcake in the coconut, until evenly coated.

4.       Top the cupcake with a baked macaroon.  

I couldn't resist making some matching mini ones too! 

Mini Coconut Cupcakes

I’d love to hear about your baking adventures. So let me know what you've been doing in the kitchen. 

Happy baking (and eating, of course)!