Ground Hog Day - Coconut Floral Cupcakes
Coconut Vanilla cake with coconut buttercream, coated in wintery coconut, and spring time pansies.
Ingredients
Ground Hog Day - Coconut Floral Cupcakes
- 429 grams all-purpose flour
- 265 grams caster (superfine) sugar
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 375 milliliters (1 1/2 cups) of milk
- 125 milliliters vegetable oil
- 125 grams butter
- 2 tablespoons Greek yogurt (can some substitute with sour cream)
- 1 teaspoon vanilla extract
- 2 large eggs
- 200 grams desiccated coconut
- An assortment of different colours and sizes of pansies
Frosting
- 1 batch of fluffy vanilla buttercream frosting
- 1 teaspoon coconut essence
Steps
- Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
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