I baked vanilla coconut cupcakes with Ferrero Rocher centres and topped with pink icing and a raspberry. I cheated. Everything came out from a pre-mix so I have no recipe except to follow the instructions on the box.
However, I used it as a simple base that I can be creative with. Use a butter sponge or vanilla sponge cake mix. To that, I added dessicated coconut and vanilla essence for more oomph. As the coconut will take out some of the moisture, I added a tablespoon (not dessert spoon) more milk into the mixture.
Fill half of the muffin cup with the batter then place a Ferrero Rocher in the middle. Top it off with more batter and then whack it in a preheated oven (180 deg C) for approximately 15 minutes. It will then resemble like below...
My icing is really simple. It's just icing sugar with a tablespoon of milk and 40g of butter. Whisk it all and then I added a drop of red food colouring to make it pink. Ice the cupcakes only when they're cool. I then topped the cupcakes off with a raspberry so that the tart from the berry will cut back on the super sweet icing and chocolate centre.
Viola...
Comments
Post a Comment