It’s about time I started a blog.
I’ve done nothing but talk about starting one for the better part of the last 2 years (or maybe 5? I haven’t actually kept track).
So, why the delay?
Well, what exactly am I supposed to write about?
Surely I need to decide on a single theme, buy a really expensive camera, come up with a cool stage name, gain some free time and hire a pack of oompa loompas to help spread the word and grant me millions of followers..
Well, luckily I’ve come to realise there aren’t really any strict rules for blogging; which is great considering I have done none of the above mentioned things.
So I should just start, for blog’s sake!
A Little bit about me.
I love baking and eating; art and design; my family and home; partying and socialising; the beach and my beautiful Barbados – where I consider to be the best place in the world.
I’m a creative by profession and, don’t worry, I’m still trying to figure out what that is too.
On to the cupcakes!
I can’t remember loving to bake when I was a child, though I do remember loving to eat baked goods. I think I started getting into baking when I was at University and my roommate (and very dear friend) Jessica and I would bake cookies and other treats on the weekend. Our thighs loved it.
At the moment I’m into cupcakes and have been browsing the internet trying to find an Easter excuse to make some.
There are a hundred gazillion options and they all mainly focus on the decorations. Now, I like to make things look pretty as much as the next girl but, having been born with a de Caires sweet tooth, my focus is taste.
See, I could spend countless hours fashioning carrots out of homemade marshmallow fondant (and maybe one day I will), or I could make these on a Monday night and enjoy 1 (or 3, who’s judging?) in front of an episode or two of Little Paris Kitchen.
I’ve made these coconut cupcakes a ton of times and they’ve never failed.
Coconut seems well suited to Easter, especially since you can use grated coconut to create “nests” for decoration. Add a few Cadbury mini eggs and presto: Easter cupcakes!
Makes 12 cupcakes (once you don’t eat too much batter)
Adapted from The Hummingbird Bakery Cookbook
120g of plain flour
140g caster sugar
1½ teaspoons baking powder, sifted
a pinch of salt
40g unsalted butter, softened
120ml coconut milk
½ teaspoon vanilla extract
1 large egg
Preheat the oven to 200°C (392°F) and line your cupcake tins with pretty wrappers.
Put the flour, sugar, baking powder and butter in a stand mixer with paddle attachment and beat on slow speed until the mixture reaches a sandy consistency. (Feel free to use a hand held electric mixer instead if you’re feeling energetic). In a small bowl or measuring cup, stir the vanilla extract into the coconut milk. Turn the mixer up to medium speed and add the milk mixture to the flour mixture. Add the egg and beat until well mixed. Scrape any unmixed ingredients from the side of the bowl and beat again for a minute or two until everything is combined.
Divide the batter into your prepared cupcake tins. Turn the oven down to 170°C (325°F) and bake for 20 minutes, rotate the tins and bake for another 2-6minutes until light golden in colour and sponge springs back when touched lightly and a skewer in the centre should come out clean. Let the cupcakes cool in their tins for 5 minutes then turn out onto a cooling rack to let cool completely before icing.
250g icing sugar, sifted
80g unsalted butter, softened
25ml coconut milk, cold
In the clean mixing bowl of your stand mixer (or any clean bowl with your handheld – I can totally feel your biceps pumping), combine the icing sugar and butter and mix on low speed with the paddle attachment until well combined. I recommend covering the whole mixer with a tea towel to prevent your kitchen becoming an icing-powdered mess. Slowly add the milk in a steady stream down the side of the bowl. Once the milk is all mixed in, turn the mixer up to high speed and beat until white and fluffy, around 5-8 minutes. If the Bajan humidity has attacked and your icing is too soft, don’t panic! Stick the bowl in the freezer for 2-5 minutes and re-whip.
100g of grated coconut
*note that this may leave you a few eggs short of 3 eggs per cupcake, however if you buy two bags you will end up thinking you can eat as many as you want, and probably end up a few eggs short anyway
Ice the cooled cupcakes liberally, making a dip in each centre for the coconut to sit in. Pile on the coconut and firmly place 3 Cadbury mini eggs in the middle. Give the cupcakes with less eggs on them to the people on a diet.