Lime and Coconut Cupcakes

Apologies for the slowness of posts lately, I don't always get the chance to take photo's when I'm baking.  Just lately I'm baking a lot with my little Nephew which is incredibly fun as he sings along when he's helping me but I don't get much chance to take photo's and when I do it's usually of him!

A few weeks ago I made these lime and coconut cupcakes, I had the idea because my Mum came home from work one day atfer discussing my baking with a friend and the friend told her how her boyfriend made the most amazing lime and coconut cake.  Lime and coconut is not a flavour that I've experimented with before, so I was up for giving it a go.

The cake mix is slightly adapted from my Cupcakes, Cheesecakes and Cookies book whilst the buttercream is of my own making.  At first bite I wasn't too impressed by them, I thought the cake a little on the dry side but after the next mouthfull and the next I couldn't get enough.  The more I ate the more I wanted, I think I definately ate more of them than anyone else in the house!

Lime and Coconut Cupcakes - Slightly adapted from The Complete Book of Cupcakes, Cheesecakes and Cookies

125g margarine

1 tsp vanilla extract

Finely grated zest of 1 lime

145g caster sugar

2 eggs

80ml milk

60g desiccated coconut

188g self raising flour

1. Preheat the oven to 180c and line your pan with cupcake cases.
2. Beat margarine, vanilla, zest, sugar and eggs until combined.
3. Stir in the milk and coconut. - I'm not going to lie, at this stage the mixture looked pretty gross so I was very surprised when it all came out ok!
4. Then stir in the sifted flour until combined.
5. Divide mixture amongst cases and cook for about 25 minutes.

Lime buttercream - my own recipe

75g margarine
150 - 200g sifted icing sugar
Finely grated zest of 1 lime
Juice of half to 1 lime
Green food colouring - I just added a little for a nice pastel green shade

1. Beat margarine until soft.

2. Add in a few tablespoons of icing sugar at a time and beat until combined, leaving about 50g icing sugar left.

3. Beat in zest and half of lime juice.

4. At this stage its completely upto you what you do next, try the buttercream and see if you like the lime taste.  Add more if you need to.  Also tip the bowl on its side, if the buttercream drops quickly then add more icing sugar and beat again until the consistency gets a bit thicker.  If you plan on just spreading the buttercream on top of the cupcakes with a knife like I have then it doesn't need to be as thick as it would if you were piping.

Lastly add the buttercream to the tops of your cupcakes and cover with more desiccated coconut.  To make this easier you can pour the coconut into a cup and just dunk each cupcake upside down into it and tap off any excess.

As it's Red Nose Day on Friday I have a few idea's which I'm rather excited about.  So pop back Friday and as long as I don't have any major disasters I should have something fun to share!

Coconut Cherry Cupcakes

Mmm cherries and chocolate, my 2 favorite things to find in a cake!

I'm such a bad blogger at the moment, sorry!  I had a busy week or so sorting out an exciting new work/business thing (sadly not food related), and then I was ill yet again.  I know, I know, thats all I've said lately and I promise it won't be said at all in my next post! 

So, moving on to the food.  I've made a few new recipes lately, all of which I promise to upload over the next week or two.  The first of which was these coconut cherry cupcakes with added chocolate chunks, complete with milk chocolate ganache and white chocolate decorations.  Why I've never made chocolate ganache before I have no idea but it is amazing, I am converted.  Then I made iced marshmallow coconut cookies, which were a bit of a disaster looks wise but tasted great.  Then a few days ago I finally got round to making brownies, from a recipe I found on the BBCs website which had great reviews, and it definatly lived up to its hype. 

Finally today I've made more lemon cupcakes, I had to make sure my finished recipe was still good and not just a first time fluke.  I scooped out the middle and added a dollop of lemon curd and then topped with lemon buttercream and decorated with lemon zest.  Well if you're going to go lemon then you might as well use as much as possible!

As well as it being my first time making a ganache, it was also the first time I've ever piped chocolate.  I've kind of avoided it before, thinking it would be too fiddly and messy, that the chocolate would cool and harden before I'd even done anything.  My hands can also go quite shakey when I'm trying to do anything that requires a steady hand!  But it was surprisingly easy and the chocolate stayed melted in the bag.  I'll be the first to admit that the decorations aren't anything special but I'm pretty pleased for my first try.

Coconut Cherry Cupcakes from The Complete Book of Cupcakes, Cheesecakes and Cookies

For the cake:

125g butter, softened

1/2 tsp coconut essence

150g caster sugar

2 eggs

80ml milk

40g desiccated coconut

70g glace cherries, roughly chopped

50g dark chocolate, roughly chopped
150g self raising flour
35g plain flour

For the ganache:
60ml cream
100g milk chocolate, roughly chopped

For the decorations:
150g white chocolate buttons
Desiccated coconut to sprinkle

1. Preheat your oven to 180c (160c fan forced) and line a muffin pan with paper cases.  I got 12 cupcakes out of this recipe using muffin size cases.
2.  Beat butter, essence, sugar and eggs in a small bowl until combined.
3.  Stir in the milk, coconut, cherries and chocolate.  Then stir in the sifted flours.
4.  Divide amongst cases, smoothing the surface of each.  Bake for about 25 minutes or until a cocktail stick inserted into the cake comes out clean (bar any melted chocolate).
5.  Make the ganache.  Bring the cream to the boil in a small pan, then pour oven the chopped chocolate in a small bowl.  Stir until smooth.  Cover the bowl and allow to stand at room temperature until it is of a spreadable consistency.
6.  Melt the white chocolate (either in the microwave at 10 second bursts, or in a bowl over a pan of simmering water) and spoon into a piping bag.
7.  Pipe different sized hearts (or any other shape you want) onto a tray covered with a sheet of baking paper.  Pop the tray into the fridge until the chocolate has set.
8.  Spread each cupcake with ganache and decorate with your chocolate hearts, sprinkle with a little coconut.

Coconut Cherry Cupcakes



Chocolate Coconut Slices

I have grown up eating these Chocolate Coconut slices, its one of the things I can always remember my Mum baking. The recipe comes from my Grandma (my Mum's Mum) who I sadly never got to meet but judging by the recipe book of hers that this came out of she knew how to make some amazing things.

Chocolate Coconut Slices

8oz coconut
6oz sugar
2 eggs (well beaten)
4oz margarine
4oz chopped cherries
5 – 8oz cooking chocolate

1. Line a swiss roll tin with greaseproof paper
2. Melt chocolate and pour into tin, leave to set (use more chocolate if you want a thicker layer)
3. Beat margarine, coconut, sugar and eggs until combined
4. Stir in cherries
5. Spread mix over chocolate
6. Bake in moderate oven, Gas mark 3/ 160c until set and golden brown. This takes roughly 30 minutes depending on the oven

7. When cool cut into slices