Easy Coconut Cupcakes
These coconut cupcakes are unbelievably easy to make and packed full of real coconut to give them lots of flavour.
Servings 12 cupcakes
- 165 g self-raising flour
- 3 medium eggs
- 165 g creamed coconut block
- 45 g coconut oil
- 165 g caster sugar
- A few drops of almond extract
- 3 tbsp coconut milk you can also use regular milk if you don't need these cupcakes to be dairy-free
- A small pinch of salt
Pre-heat your oven to 160ºC/140ºC fan.
Place your cupcake cases into a muffin tin.
Melt the creamed coconut (165g) and coconut oil (45g). This can either be done in the microwave in bursts of 20 seconds, mixing between each one, or on the hob over a very low heat. The consistency of the coconut should be thick but easily stirred.
Place all of your ingredients into a large bowl (coconut mixture, 165g self-raising flour, 3 medium eggs, 165g caster sugar, a few drops of almond extract, 3 tbsp coconut milk and a small pinch of salt) and mix until fully combined (either by hand or using an electric mixer on a low speed).
Divide the mixture equally between the muffin cases (I use a cupcake scoop to help split it evenly).
Bake for 18-20 minutes until a skewer inserted into the middle comes out clean. Leave the cupcakes to cool in their tins for about 10 minutes and then move them to a wire rack to cool fully before decorating.
Given the high coconut content of these cupcakes they're best eaten on the same day they're made.
If you need to make them further in advance then store them undecorated in an airtight container. Before you decorate them pop them into the microwave for 15 seconds to soften them.
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.
Calories: 200kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 18mg | Potassium: 77mg | Fiber: 1g | Sugar: 14g | Vitamin A: 60IU | Vitamin C: 0.4mg | Calcium: 12mg | Iron: 0.6mg