Moist Coconut Cupcakes with "Coconut Ice" Frosting

Baking - sweet

Preparation time

10min

Total time

35min

Portion

24 portion(s)

Level

easy

TM 5

by Bella Toota

published: 2015/08/08

changed: 2015/08/08

Add to collections

Create a variant

Ingredients

Cupcake Mixture

125 grams softened butter
1/2 teaspoon coconut essence
220 grams castor sugar
2 Room Temperature Eggs
1/2 Cup of Desicated Coconut
1 1/2 Cups Self Raising Flour
300 gram Sour Ceam or Greek Yoghurt
1/3 cup milk

Coconut Ice"" Icing

2 cups icing sugar
1 1/3 Cups Desicated Coconut
2 Egg Whites lightly beaten
1 drop pink food colouring
Extra coconut to decorate

Add to shopping list

Accessories you need

Spatula TM5/TM6
buy now

Share your activity

I'm cooking this today

Recipe's preparation

Coconut Cupcake Mixture

Set oven at 180 degrees fan forced.

Prepare 24 Cupcake cases in cupcake pans.

Place butter, essence and sugar in TM bowl and cream together for 1 minute at Speed 3 or until light and fluffy consistency.

Set to Speed 3 and add eggs one at a time through hole in lid and beat until combined. Add flour. coconut, sour cream and milk and mix for 30 seconds, REVERSE"Counter-clockwise operation" , Speed 3.

Spoon mixture into cupcake cases (fill to halfway) and bake in oven for 20 - 25 minutes or until light golden and set to the touch.

Coconut Ice Frosting

In TM bowl place egg whites and lightly beat for 15 seconds on Speed 3. Add icing sugar, coconut and drop of colouring to the bowl and mix for 15 seconds, REVERSE"Counter-clockwise operation" Speed 3. Scrape down bowl.

Decorate cooled cakes with Coconut Ice Frosting and top with curls of shredded coconut.

Tip

These cakes will keep for up to one week as the sour cream keeps them light and fluffy. (Please note there is raw egg white used in the icing so appropriate care should be taken).

This recipe can also be used to make a large cake by preparing a deep 23 cm cake tin and lining base with baking paper. Pour mixture into prepared tin and cook in 180 degree fan forced oven for 1 hour. Cool before icing.

Thermomix Model

Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.