If, like my husband, you’re a sucker for a couple of scoops of coconut ice-cream and an espresso at the end of a meal out on a restaurant, these cupcakes are for you. Our Coconut Coffee Cupcake Recipe will deliver 12 light and fluffy cupcakes with an aroma of holiday!
For the cupcakes:
- 110g caster sugar
- 2 eggs (beaten)
- 110g self raising flour
- 110g margarine or softened butter
- 1 teaspoon vanilla extract
- 4 tablespoons strong coffee (cooled)
- 20g dessicated coconut
- Milk (if required)
For the icing:
- 1 tablespoon butter or margarine
- 1 teaspoon coffee
- 200g icing sugar
- 4 teaspoons water
Coconut Coffee Cupcakes – Method
First, preheat the oven to 180C/160C Fan Oven.
In a mixing bowl, cream together the margarine and caster sugar.
Add the beaten eggs a little at a time, stirring carefully. Add the vanilla extract. Stir.
Fold in the self-raising flour until mixed well.
Stir the 4 tablespoons of coffee into the cake mixture. Stir well. You are looking for a thick paste at this stage. If your mixture is too thick, you can add a splash of milk.
Divide the mixture between 12 cupcake cases.
This coconut coffee cupcake recipe recommends that you sprinkle some dessicated coconut on top of each mixture. These will toast in the oven, giving even more flavour!
Bake in the middle of the oven for 15-20 minutes. You want a golden brown top, with the coconut slightly crispy. Remove from the oven and completely cool on a wire rack before decorating.
For even more coffee flavour, we’re going to add some more coffee into the icing.
Add the butter and icing sugar into a bowl and cream together.
Add one teaspoon of coffee to the icing sugar and butter.
Keep stirring until you get to your preferred thickness of icing.
Ice using a piping bag or a spatula. Decorate at will – adding some grated chocolate would give it a mocha taste, or you could add a little more dessicated coconut. Up to you!