Coconut Cupcakes and Chocolate nest cupcakes for Easter

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Easter Cupcakes (Chocolate & Coconut)

 

When it comes to baking, cupcakes must be one to the easiest things to throw together and with these easy recipes, you have no excuse not to spoil your family this Easter.

Easter Cupcakes (Chocolate & Coconut)

The chocolate cupcakes are super moist and to decorate them I simply piped the icing in a ‘nest’ around the top of the cupcake and then filled the hollow with colourful speckled eggs I bought. They look adorable and kids and adults alike will fall in love with them.

Easter Cupcakes (Chocolate & Coconut)

The coconut cupcakes are delicate and light with a lovely coconut flavour. I like topping it with shredded coconut (which you can toast in the oven for a few minutes if you want) and a scattering of edible glitter for added prettiness.

Coconut Cupcakes

Makes 12 cupcakes

200g cake flour
150g castor sugar
50g desiccated coconut
125g butter, room temperature
125ml coconut milk
2 large eggs
10ml baking powder
Coconut buttercream
100g butter, room temperature
400g icing sugar, sifted
50ml coconut cream
5 ml vanilla extract
coconut flakes, to decorate

  1. Pre-heat the oven to 180°c and line a 12-hole muffin tray with cupcake liners.
  2. Combine all the cake batter ingredients together in a bowl and mix well until the batter is thick and creamy.
  3. Divide the mixture between the cupcake liners and place in the oven.
  4. Bake for 18-20 minutes until the cupcakes are golden brown and a skewer inserted comes out clean.
  5. Remove from the oven. Place the cupcakes on a wire rack and allow to cool completely.
  6. In the meantime, make the coconut buttercream. Beat the butter until light and fluffy and mix in the icing sugar. Mix until the mixture is thick and add the coconut milk one tablespoon at a time until the buttercream is thick but spreadable. Add the vanilla extract and mix through.
  7. Pipe/spread the coconut buttercream onto the cooled cupcakes and decorate with coconut flakes.

Easter nest cupcakes

Makes 12 cupcakes

200g castor sugar
175g cake flour
50g cocoa powder
7.5ml baking powder
2.5ml salt
1 egg
125ml milk
75ml unsalted butter, melted
5ml vanilla extract
125ml strong, hot coffee
chocolate fudge buttercream
100g butter, room temperature
400g icing sugar, sifted
50g cocoa powder, sifted
50ml milk/cold coffee
speckled eggs, to decorate

  1. Pre-heat the oven to 180°c and line a 12-hole muffin pan with cupcake liners.
  2. Combine all the dry ingredients in a bowl.
  3. In a separate bowl, beat the egg, milk, melted butter and vanilla extract together.
  4. While mixing, slowly pour the wet ingredients into the dry ingredients and mix until the batter is smooth.
  5. Slowly pour in the coffee and mix through. (the batter will be very runny)
  6. Divide the batter between the cupcake liners and place in the oven.
  7. Bake for 20-25 minutes until a skewer inserted into a cupcakes comes out clean.
  8. Remove from the oven and place on a wire-rack to cool completely.
  9. In the meanwhile, make the buttercream.
  10. Beat the butter until light and fluffy then mix in the icing sugar and cocoa powder.
  11. Beat until the mixture is thick then add the milk/cold coffee one tablespoon at a time until the mixture is thick but spreadable.
  12. When the cupcakes are completely cooled, pipe a border around the top of the cupcake (this will make the nest).
  13. Fill the hole with speckled eggs and serve.

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Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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  • Marilyn

    Hi Ali, how do I get caramel centred cupcakes?

    • http://www.simply-delicious-food.com Ally_R

      Hi Marilyn. You can either use a sharp frosting nozzle and fill the cupcakes with that or you can cut a whole in each cupcake and spoon the caramel in!

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