[Recipe & photo courtesy of Patricia from Technicolor Kitchen]
Coconut Cupcakes with White Chocolate Icing
Yields about 12 cupcakes
3/4 cup + 1 tablespoon unsalted butter, room temperature
3/4 cup + 1 tablespoon caster sugar
1 teaspoon vanilla extract
1 1/2 cups + 1 1/2 tablespoons all purpose flour
2 teaspoons baking powder
3 tablespoons unsweetened desiccated coconut
Whipped White Chocolate Icing
500g white chocolate, chopped
3/4 cup heavy cream
3/4 cup unsalted butter, room temperature
2 cups flaked coconut
Preheat the oven to 180°C/350°F; line twelve ½ cup capacity muffin pans with paper cases.
Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and fluffy. Add the eggs, one at a time, beating well. Sift the flour and baking powder over the butter mixture, add the coconut and combine. Line twelve cup muffin pans with paper cases. Spoon in the prepared pan and bake for 35 minutes or until cooked with tested with a skewer.
Cool completely on wire racks.
To make the whipped chocolate icing, place the chocolate, cream and butter in a small saucepan over low heat. Stir until melted and smooth. Remove from the heat and set aside to cool completely. Once cool, beat with a hand-held electric mixer until thick and fluffy. Ice the cool cupcakes and top them with the flaked coconut.
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