Ground Hog Day - Coconut Floral Cupcakes

Coconut Vanilla cake with coconut buttercream, coated in wintery coconut, and spring time pansies.


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


  • 1 batch of fluffy vanilla buttercream frosting
  • 1 teaspoon coconut essence


  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  2. 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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