COCONUT CUPCAKES

I made these Coconut Cupcakes for my family BBQ at my sister-in-laws place a few weeks ago, and my grand nephew Jacob, who is 7, came up to me and said: “These are the best cakes I have ever eaten.” Coming from someone so young, it was nice to hear.

Now I have been asked to make his birthday cake, which he kindly informed me that his favourite cake was chocolate and of course he would like the cupcakes as well. So give these cupcakes a go and then enjoy all the compliments.

COCONUT CUPCAKES

375g unsalted butter at room temperature
2 cups sugar
5 extra large eggs at room temperature
1 ½ teaspoons vanilla essence
1 ½ teaspoons almond essence
3 cups plain flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup milk
440g coconut

CREAM CHEESE ICING

375g cream cheese at room temperature
90g unsalted butter at room temperature
1 teaspoon vanilla essence
½ teaspoon almond essence
500g icing sugar

Preheat oven to 160C.

In a bowl of an electric mixer cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond essence and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. Alternately add the dry ingredients and the milk to the batter.
Beginning and ending with the dry. Mix until just combined. Fold in 220g of coconut.

Line a muffin pan with paper cups. Fill each cup to the top with batter. Bake for 25 – 30 minutes, until the tops are brown, and a skewer comes out clean when tested. Allow to cool in the pan 15 minutes. Remove to a wire rack and cool completely. Frost with cream cheese icing and sprinkle with remaining coconut.

Makes about 18 – 20 large cupcakes.

CREAM CHEESE ICING

In a bowl of an electric mixer blend together the cream cheese, butter and vanilla and almond extracts. Add the icing sugar and mix until smooth