Choco-coco cupcakes
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Ingredients
- 300g plain flour
- 310g caster sugar
- 220ml oil
- 3 eggs
- 100g desiccated coconut
- 75ml coconut milk
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- Chocolate ganache
- 180g plain chocolate, 85% cocoa, chopped
- 250ml double cream
Preparation method
- Preheat the oven to 180 C / Gas 4. Line a muffin tin with paper cases.
- Mix together the flour, sugar, salt and baking powder in a bowl. In another bowl, combine the beaten eggs, oil and coconut milk. Add the wet ingredients to the dry ingredients, and stir well. Add the vanilla and coconut; stir well.
- Fill the prepared cases with the cupcake mixture and bake in the preheated oven for 25 mins.
- For the chocolate ganache: Place the chopped chocolate in a bowl. Heat the cream over medium heat and once bubbling at the edges, pour over the chocolate. Mix until smooth and shiny. Place the bowl in the fridge until cold.
- Once the cupcakes are cool, remove the ganache from the fridge and whip thoroughly. Ice with the ganache using a piping bag, or simply with a knife.
- Follow RecipesDream