Chocolate, Coconut & Cardamom Cupcakes (makes 12)
Ingredients for Filling:
100g Cream Cheese
25g Fine Desiccated Coconut
25g Caster Sugar
Method
- Simply beat the cream cheese until smooth, beat in the desiccated coconut and sugar until well mixed and leave aside until needed
200g Butter
200g Sugar
1 tsp Vanilla Extract
2 Eggs
150g Self Raising Flour
50g Cocoa Poder
100ml Soured Cream
Method:
- Pre heat oven to gas mark 4/180C/350F and linbe a cupcake tin with cases
- Cream the butter and sugar until white and fluffy
- Beat in the vanilla extract
- Scrape down the sides of your bowl and beat in the eggs one by one until you have a smooth mixture
- Sift together the flour and cocoa powder and then slowly beat into the creamed mixture a little at atime, adding the soured cream as and when you need it until you have used all the dry ingredients and the batter is of a smooth and creamy dropping consistency
- Divide half of the batter between all 12 cupcake cases
- Now, using a teaspoon, divide the coconut filling between all 12 cupcakes, carefully placing it in the center of each cake
- Top the filling in each cake with the remaining chocolate batter and then bake for about 20 minutes or until a toothpick comes out clean
- Cool completely on a wire rack.
200g Butter
350g Icing Sugar
4 tblsp Coconut Powder
1/2 tsp Coconut Extract (if you have it otherwise add more coconut powder until the taste is right for you)
1/4 tsp Powdered Cardamom (grind it up as fine as you can - nobody wants to bite on a stony chunk, it can be really bitter!)
Method:
- Beat the butter until soft and creamy and then beat in the cardamom and extract (if using)
- Sift together the icing sugar and coconut powder and gradually beat into the butter, ensuring your icing remains smooth and creamy
- Add a little more coconut powder if required and then swirl onto each cupcake
- Top with a Devnaa Coconut and Cardamom truffle if you wish!
- Enjoy :)
after chocolate day which day comes
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