food

Cherry Coconut Cupcakes

These devilishly good chocolate cupcakes with a cherry coconut centre and whipped chocolate ganache frosting are just too good to miss!

food

Cherry Coconut Cupcakes

These devilishly good chocolate cupcakes with a cherry coconut centre and whipped chocolate ganache frosting are just too good to miss!

Ingredients

Cherry Coconut Cupcakes

  • 50 grams cocoa powder
  • 175 grams plain flour
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 225 grams caster sugar
  • 175 grams unsalted butter, softened
  • 80 milliliters milk
  • 80 milliliters cherry wine or liqueur

Chocolate Sauce

  • 1 batch of chocolate ganache frosting

Steps

Cherry Coconut Cupcakes

  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven
  2. Add all of the dry ingredients in a large mixing bowl, and mix on low speed for about 20 seconds before you add your softened butter. Let it mix until it reaches a crumbly, sand like texture.
  3. Add eggs, cherry wine/liqueur and milk into a jug and whisk together well. Add milk/egg mixture to dry ingredients in a slow steady stream while mixer is on low. Make sure you scrape down the bowl each time you add an ingredient to make sure everything's mixing well. Scoop into cupcake pan, filling about 3/4 way. Bake for 20 min. To check if they're done simply pierce the cupcake with a skewer and if they come out clean they're done. Once they're done, let them cool down completely.

Chocolate Sauce

  1. To assemble your cupcakes core them in the centre using an apple corer and fill with cherry coconut mixture. Fit the end of your piping bag with a wilton 6b star tip and frost your cupcakes in a donut swirl as demonstrated in the video. Top with shards of cherry coconut bark.

Ingredients

  • 1/4 sweetened condensed milk
  • 1 cup desiccated coconut
  • 1/2 cup of chopped glacé cherries
  • 2 tablespoons cherry essence, wine or liqueur

Steps

  1. Combine all ingredients in a large mixing bowl until well combined. Cover and set aside.

Ingredients

  • 1/2 cup shredded coconut
  • 1 teaspoon red food dye

Steps

  1. To make coconut sprinkles simply add shredded coconut into a zip lock bag and shake around to coat and colour the coconut. Spread out onto a baking tray and bake on a low temp for 10 min or until they appear dryer than when they went in.

Ingredients

  • 400 grams dark cooking chocolate (melted)
  • Coconut Spinkles
  • 1/2 cup of chopped Glacé cherries

Steps

  1. To make cherry coconut bark simply melt your chocolate in the microwave for 20seconds at a time, mixing each time until chocolate is smooth. Line a baking tray with baking paper and use a knife or offset spatula to spread chocolate as thin as you can get it. Sprinkle with chopped glacé cherries and coconut sprinkles. Pop it in the fridge for 20 min to set and harden.