Last week I was given a Kambrook Little Chef's appliance that made CrashGirl go absolutely ga-ga! I met the good folk from Kambrook at a blogging event and they kindly gave me an Angel Cakes cupcake maker and a Cool Cupcakes recipe book.
Well, CrashGirl spied the pink a mile off! We went out shopping for ingredients the next day after she chose the Coconut Ice Butterflies.
Well, if you're familiar with my past challenges, you'll know that I quit sugar, so now when we make sweet things, I try and use dextrose instead of sugar.
I've adjusted the recipe from the Women's Weekly Cool Cupcakes recipe book and you can't tell the difference. They are delicious!
Coconut Ice Cupcakes Recipe (IQS friendly)
Coconut butter cakes
- 90g butter, softened
- 1 teaspoon coconut extract
- 1/2 cup of dextrose
- 2 eggs
- 1 cup of self-raising flour
- 4 Tablespoons of milk
I replaced the icing in the recipe with a half quantity of this mock cream icing which is essentially butter, powdered gelatine and dextrose.
- 1/2 cup desiccated coconut
- 1/4 cup of jam or something IQS friendly like finely chopped strawberries
- 1/2 cup thickened (heavy) cream, whipped
1. If you're using an oven and 12 hole muffin pan then you need to preheat to 180 deg C. If you're using the Angel Cakes cupcake maker, just turn it on and close the lid.
2. Beat butter, extract, dextrose, eggs, sifted flour and milk in a small bowl with electric mixer on low speed until all ingredients are combined. Increase mixer speed to medium and beat until the mixture as changed to a paler colour.
3. Drop mixture into paper cases in the pan/cupcake maker. Use 1/4 cup for the muffin pan or a tablespoon for the cupcake maker.
4. The oven method takes 20 minutes. With the cupcake maker you do 3 x 8 minute batches
5. Take out and cool on wire rack.
6. Make the mock cream icing per my previous blog post (or icing of your choice) and add coconut extract and red food colouring for a bit of fun.
7. Place coconut in a small shallow bowl. Working with one cupcake at a time, spread the top with icing, then immediately dip in coconut. Stand cakes on a wire rack to set.
8. Cut a round hole, about 1cm deep, in the top of each cake. Halve the rounds to make butterfly wings. Fill each hole with jam/strawberries and cream. Position the wings on the cake.
You can tie a pink ribbon around each cupcake if you like, but we were too busy scoffing them!
Disclosure: I received the Kambrook cupcake maker as a gift with no obligation to blog about it. But we had so much fun and created a new IQS recipe I had to write and share with you :)
Because I've blogged on a Tuesday and I hardly ever to, I'm going to join Jess and Team IBOT. See who else has blogged on Tuesday :)