food

Coconut Cranberry Cupcake

A recipe for soft and fluffy cupcakes that are packed with tart cranberries and sweet coconut.

food

Coconut Cranberry Cupcake

A recipe for soft and fluffy cupcakes that are packed with tart cranberries and sweet coconut.

Ingredients

  • 106 grams of flour
  • 200 grams of cornmeal
  • 1/2 cup of sugar
  • 3 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 250 milliliters of buttermilk
  • 125 milliliters of milk
  • 1/4 cup of unsalted butter
  • 2 eggs
  • 2 cups shredded coconut / can use desiccated coconut
  • 3 teaspoons coconut essence
  • 1 cup cranberry jelly/sauce

Steps

  1. Preheat your oven to 180 C (356F) or 160 C (320F) for a fan forced oven
  2. In the bowl of a stand mixer fitted with a paddle attachment, add the flour, cornmeal, sugar, salt, baking powder and baking soda and mix on low to combine everything.
  3. Then add the softened butter and let it mix until it resembles a fine sand like texture.
  4. In another bowl, whisk together the buttermilk, whole milk and eggs.
  5. Add the wet ingredients into the dry and mix it all together until you have a nice smooth batter.
  6. Scoop into your cupcake papers filling about 1/2 way. Bake for 20-30 min or until a skewer comes out clean.
  7. While your cupcakes are baking and cooling prepare your buttercream frosting by adding coconut essence and mix until the frosting is flavored evenly. Set aside.
  8. Once the cupcakes have baked and cooled frost them using a plain tip nozzle in a low swirl aiming to create a dome shape. Gently dip them into a deep bowl with shredded coconut, covering the top first. Then gently cover the sides aiming to have a dome shape. You'll use the coating process to shape your frosting into a dome shape.
  9. Create a little indent in the top centre of the frosting and gently fill with cranberry sauce/jelly.