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Coconut and Passionfruit Cupcakes

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Ingredients

Cupcakes
200g butter, softened
2/3 cup white sugar
½ tsp vanilla essence
2 eggs
1.5 cups plain flour
3 teaspoons baking powder
2/3 cup desiccated coconut
½ cup milk, room temperature
Buttercream ingredients
150g butter, softened
1/2 tsp vanilla essence
2 cups icing sugar, sifted
1/4 cup desiccated coconut
2 tablespoons passionfruit pulp
Shredded coconut to sprinkle on top

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Coconut and Passionfruit Cupcakes

  • Medium

Ingredients

  • Cupcakes

  • Buttercream ingredients

Directions

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Steps

1
Done

Preheat oven to 180°C. Line pan with cupcake cases (makes approx. 16).

2
Done

Beat butter, sugar and vanilla essence until pale and creamy. Mix in eggs.

3
Done

In a separate bowl, mix flour, baking powder and coconut together.

4
Done

Stir into butter mix alternately with the milk. Pour into cupcake cases and bake for 12-15 mins or until light golden brown. Leave for 5 mins, then turn onto rack to cool.

5
Done

To make buttercream icing: Cream butter until light and fluffy. Add vanilla essence and slowly beat in icing sugar and coconut. Add passionfruit pulp and mix again.

6
Done

Pipe or spread onto cooled cupcakes, and sprinkle a little shredded coconut on top

The Cafe

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Chicken & Corn Chowder with Pita Crisps
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Sausage Rolls
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Chicken & Corn Chowder with Pita Crisps
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Sausage Rolls