I love cherries. I love coconut. What could be better than Coconut Cherry Cupcakes? Answer: Coconut cherry cupcakes with some chocolate chips thrown in. This recipe is #2 from my new cupcake book from which I found the recipe for fresh raspberry cupcakes. While the raspberry cupcakes proved to be light and fluffy, the coconut cherry version was very rich and dense. (Which did stop me from eating more than one at a time, unlike the raspberry cupcakes which were eaten very, very quickly.)This may be because I didn’t have the self-rising flour the recipe called for, and went with plain white flour. I’m curious to know how it comes out with the self-rising version. I was a bit concerned that the batter was more of a cookie dough consistency than cake batter, but the finished product is hunky dory. Lots of coconut. Lots of cherries. And chocolate. What could be better?
What you need:
115 g/4 oz butter, softened
115 g/4 oz/1.5 cup caster sugar
1 T milk
2 eggs, lightly beaten
85 g/3 oz self-raising flour
1/2 tsp. baking powder
85 g/3 oz desiccated (flake) coconut
115 g/4 oz glace cherries, quartered
12 whole glace, maraschino, or fresh cherries, to decorate
55 g/2 oz butter, softened
115 g/4 oz icing/powdered sugar
1 tbsp milk
- Put the butter and sugar into a bowl and beat together until light and fluffy
- Stir in the milk and gradually beat in the eggs
- Sift in the flour and baking powder and fold them in with the coconut
- Fold in the quartered cherries
- Bake in preheated oven (180C/350F/Gas Mark 4) for 20-25 minutes
- For frosting, beat the butter until light and fluffy, add the icing sugar, then gradually beat in the milk.
- Ice the cupcakes when they’re cool, finish with a cherry on top.
I added about half a cup of chocolate chips after adding the cherries. For the frosting, I pretty much doubled the recipe (I like frosting, and this is goooood), and added more coconut because I really like coconut and they’re my cupcakes. YUM.