Baking · serves 2

Coconut Cupcakes

Rolled in coconut after baking, so they look like snowballs.

40 min Some work Vegetarian

Ingredients

  • 400g flour
  • 4 tbsp powdered sugar
  • 1 can condensed milk
  • 200g butter
  • 1 tsp baking powder
  • 10 tbsp desiccated coconut
  • 1 tsp vanilla essence
  • 1/2 cup water
  • Strawberry jam
  • Extra coconut for rolling

Method

  1. Sift the flour and baking powder.
  2. Cream the butter and sugar, add the essence, then the condensed milk thinned with the water.
  3. Flour in, then the coconut.
  4. Into dusted, buttered cupcake tins. 180°C until golden.
  5. Cool completely, brush with jam, then roll in coconut. Warm cakes make the jam run everywhere.

Questions people ask about Coconut Cupcakes

How long does Coconut Cupcakes take?

About 40 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of condensed in Coconut Cupcakes?

Use 120ml evaporated milk simmered with 100g sugar until thick.

Can I make Coconut Cupcakes ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Coconut Cupcakes vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Coconut Cupcakes?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Coconut Cupcakes?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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