COCONUT AND PEACH CUPCAKES

Coconut and Peach Cupcake RecipeThe first sunny Monday in forever and I find myself upping the heat indoors with a bit of baking. With tins of coconut milk and peaches in the cupboard, one egg and the usual cupcake ingredients to hand I made a batch of Coconut and Peach cupcakes for my husband and his busy colleagues. Coconut and Peach Cupcake RecipeI dyed my desiccated coconut in batches by putting a handful of coconut in a ziplock bag and shaking it with food colouring, just rinse the bag in between each colour and pop the coconut on a baking tray in the preheating oven for a few minutes to toast before you bake the cupcakes. I used a timer for every two minutes, so I didn’t forget it, as it burns really quickly! Read on for the rest of the recipe. Oh and the wafer roses were from a shop in Bexhill but you can buy similar from here. x Coconut and Peach Cupcake Recipe
COCONUT AND PEACH CUPCAKES (Adapted from Humming Bird Bakery’s Coconut and pineapple version)
Makes about 10 double up the recipe for a party!

Ingredients
120g self raising flour
70g caster sugar
70g soft brown sugar
40g lightly salted butter
1/2 tsp vanilla extract
120ml coconut milk
1 egg
1/2 can tinned peaches drained and diced

Frosting
250 icing sugar
80g butter
40ml coconut milk
desiccated coconut to decorate.

Coconut and Peach Cupcake Recipe
To make
Preheat oven to 170º. Line a 12 hole cupcake pan with paper cases.

1. Mix flour, sugar and butter with a balloon whisk until a sandy consistency is reached and the butter is no longer visible.

2. In a separate bowl mix coconut milk and vanilla together and then add to flour mixture and combine, next add the egg and beat until fully combined in to a smooth batter, scraping the sides of the bowl down with a spatula.

3. Put a teaspoon of batter in the bottom of each cake case then sprinkle in a few pieces of peach on top, add the rest of the batter until 2/3 full. Bake for 20-25 minutes until they are lightly golden and springy to the touch. Leave in tin for ten minutes then remove and let cool on a wire rack.

4. For the frosting, mix icing sugar and butter together gently by hand with a balloon whisk until combined then, with an electric whisk slowly beat in the coconut milk, continue to beat for about 5-10 minutes, increasing the speed until light and fluffy.

5. Once cooled spread the frosting on top of each cake with a metal spatula and sprinkle with desiccated coconut.
Coconut and Peach Cupcake Recipe

5 Responses to “COCONUT AND PEACH CUPCAKES”

  1. Candy Pop says:

    One word – wow!

  2. Oh, these look so good! I love coconut and this is so unexpectedly colorful!

  3. My cupcakes never look that pretty! Love the coconut sprinkles.

  4. Kat says:

    Oh these look gorgeous, love the idea of colouring the coconut too kx

  5. Nana Diana says:

    They are SO pretty and that is the perfect serving piece with the colors of the sprinkles you used! xo Diana

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