Yields:
12 Servings
Difficulty: Easy
Prep Time: 45 Mins
Cook Time:
15 Mins
Total Time:
1 Hr
Welcome back to another lactose free recipe. This week I wanted to share with you a cupcake recipe. The beautiful coconut flavor of these cupcakes really is delicious. It pairs perfectly with the mango glaze that is drizzled on top.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
-
Coconut Cupcakes
- Decorating
Instructions
-
Coconut Cupcakes
- Preheat your oven to 180 °C (350 f) and line and muffin tray with cupcake liners.
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In a large bowl add the margarine and sugar. Beat until the margarine is light and fluffy.
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Add the eggs to the margarine mixture and mix. Add the vanilla, coconut, coconut essence and salt. Mix well.
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Add the flour and the coconut milk. If you use coconut cream instead of milk the batter will be very thick. You will need to add a few tablespoons of water to make the batter thinner.
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Pour ¼ cup of batter into each cupcake case. Tap the tray on your work surface a few times to release any air bubbles. Try to smooth down the batter as best as you can.
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Bake the cupcakes for 15 to 20 minutes until golden brown. Check to see if the cupcakes are cooked all the way through by inserting the skewer. If the skewer comes out clean then the cupcakes are cooked, if not they need to go back in for a few more minutes.
- Leave the cupcakes to cool down completely. Decorating
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Lower the oven temperature to 160°C . Place some shredded coconut on a tray.
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Toast the coconut in the oven for a few minutes until lovely and golden brown. Set aside to cool down.
- For icing I always use ‘Over the top’. It is dairy free and quite amazing. Whip up the icing so it becomes light and fluffy. Fit your piping bag with the tip and fill with the icing.
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The icing will be piped onto the cupcake in a traditional swirl. Start piping from the centre spiralling outwards then spiralling inwards again releasing when you reach the centre again.
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Remove the glaze from the protective bag.
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Cut a tiny bit of the tip of the bag off to create a small hole. Gently drizzle the mango glaze over the top of the cupcake.
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Press a yellow macaron (or any other decoration you want) into the centre of the icing.
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Gently sprinkle some of the toasted coconut and gold sprinkles onto the cupcake. I also sprayed the macarons with some gold glitter.
- Congratulations you have made delicious mango and coconut cupcakes.
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Serve, devour and enjoy.
