Today’s recipe is a simple and yummy one for you guys who like to daydream about the Caribbean whilst the rain is pouring down… Luckily, we are blessed with sun today where I am. 😀
I chose to have a vanilla frosting on top of the muffins, but you can easily change that into a coconut frosting instead with adding coconut milk instead of ordinary whole milk. 😀
Recipe (makes 12)
- 150 ml granulated sugar
- 125 g butter
- 2 eggs
- 1 tablespoon vanilla sugar
- 2 teaspoons baking powder
- 450 ml plain flour
- 150 ml whole milk
- 200 ml flaked coconut
- zest of lime
- 2 cups icing/confectioners’ sugar, sifted
- 80 g unsalted butter
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract with seeds
Preheat the oven to 175 degrees C (325 degrees F) Gas 3.
Place 12 paper cases onto a baking sheet.
Stir the sugar and butter until fluffy in a bowl. Add the eggs and continue to whisk. Pour the vanilla sugar, baking powder and flour into the bowl. Add the milk and continue mixing for a couple more minutes until the mixture is smooth. Finally, stir in the flaked coconut and zest of lime until everything is just incorporated.
Spoon the mixture into the paper cases until two-thirds full.
Bake in the middle of the oven for 15-20 minutes.
Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.
Beat the icing/confectioners’ sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.
Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a little at a time. Pour the red food colouring into the mixture. Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
Pipe the frosting on top of the cupcakes.
Happy Baking Everyone! 😀