Tender and fragrant coconut cupcakes topped with whipped coconut buttercream and toasted organic coconut - a perfect teatime treat.
You can make it with trans fatty acid free ULTRAMIX Pancake mix. How about a simple and healthy homemade sweet treat?
ULTRAMIX Pancake mix was created in the kitchen for baby food. It is trans fat-free and aluminum-free, so you can eat it with your kids every day! Contains buttermilk from Hokkaido.
Ingredients
- ULTRAMIX Pancake mix 200g
- 1 large egg
- 1/4 cup organic desiccated coconut (coconut chips)
- 1/4 cup coconut milk
- 1/4 cup unsweetened yogurt (drained overnight)
- [For whipped buttercream]
- 110g unsalted butter (room temperature)
- 2 cups powdered sugar
- 1.5 tablespoons coconut milk
- Salt to taste
- 1/4 cup desiccated coconut (toasted)
How to cook
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Bring the butter to room temperature. Preheat the oven to 180°C. Place muffin cups in a 6-cavity muffin pan.
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Combine ULTRAMIX Pancake mix and desiccated coconut in a bowl.
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In bowl 2, add the eggs, coconut milk, and yogurt and mix together.
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Put ② into the bowl of ③ and mix quickly to make the batter. Put the batter into a pan with muffin cups.
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Bake until golden brown (approximately 15 minutes), remove from pan and set aside to cool.
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Make the whipped buttercream: beat the butter with a hand mixer until light and fluffy.
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Sift in the powdered sugar and salt and beat until light and fluffy. With the mixer running, add the coconut milk, 1 tablespoon at a time, until the buttercream is smooth, pale and fluffy.
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Add the desiccated coconut to a frying pan and roast until golden brown. Once golden brown, remove from the frying pan and leave to cool.
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Squeeze the buttercream onto the cooled cupcakes and top with ⑦.
The coconut flavor and slight sweetness make the cupcakes delicious on their own, but the roasted coconut also goes well with the sweet buttercream. The crispy texture of the roasted coconut adds a delicious accent to the cake.
When making the buttercream, do not add the powdered sugar all at once, but add about 1/3 of it at a time and mix. Allow the cupcakes to cool completely before topping them with the buttercream, otherwise the buttercream will melt.
Combine ULTRAMIX Pancake mix and desiccated coconut in a bowl.
Put ② into the bowl of ③ and mix quickly to make the batter. Put the batter into a pan with muffin cups.
Bake until golden brown (approximately 15 minutes), remove from pan and set aside to cool.
Sift in the powdered sugar and salt and beat until light and fluffy. With the mixer running, add the coconut milk, 1 tablespoon at a time, until the buttercream is smooth, pale and fluffy.
Add the desiccated coconut to a frying pan and roast until golden brown. Once golden brown, remove from the frying pan and leave to cool.
Squeeze the buttercream onto the cooled cupcakes and top with ⑦.