Wednesday, July 6, 2011

Chocolate and coconut cookie monster cupcakes







After all the pretentious French pastry I've been baking I wanted a break to make something fun (and easy!), and I think these are adorable. The decoration is easier than it looks (all you need is some coconut shreddings, food colouring and chocolate) and the base cupcake can be anything you like. I opted for a chocolate coconut cake with vanilla frosting, which went quite well with the coconut topping.


For the chocolate coconut cupcakes:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 tsp. vanilla extract
1 tsp. coconut extract
1 cup shredded coconut
1 cup boiling water

Heat the oven to175 degrees C. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl. Add eggs, milk, oil, vanilla, and coconut extract; beat on medium speed of mixer 2 minutes. Stir in boiling water. Fold in shredded coconut.

For the buttercream frosting:
2 cups icing sugar
125 grams unsalted butter, room temperature
1 teaspoon vanilla extract
2 tablespoons milk

In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed.






To decorate:
3 cups shredded coconut
Blue flavouring (I used liquid)
White chocolate buttons
Chocolate chips
Chocolate chip cookies


Dye the shredded coconut with the colouring - make sure the dye is evenly distributed (I had to use my hands). Once the cupcakes have cooled, frost them with the buttercream frosting, and cover them with the blue coconut shreddings. Place the buttons and chocolate chips on the top to look like eyes. Halve the cookies and also place them on top.  



Source: Joy of baking, Hersley's

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