Chocolate and coconut wrapped around a delicate sponge cupcake. Chocolate and coconut were made for each other, there's no doubt about it. What better way to justify your cupcake craving than being patriotic?
Prep List
Cupcakes
3 x 59g eggs, lightly whisked
1/2 cup caster sugar, sifted
1/4 cup self-raising flour, sifted
1/4 cup plain flour, sifted
1/4 cup cornflour, sifted
3 teaspoons boiling water
Icing
200g dark chocolate (80% cocoa)
300mls cream
1 1/2 cup shredded coconut
Action
- In a bowl, cream the eggs and sugar until light and creamy.
- Gradually fold through the flours with a silicone spatula.
- Add the hot water, stir until combined.
- Evenly spoon into 6 muffin sized patty pans and bake at 170 for 15 minutes or until a skewer comes out clean. Allow to cool. Remove from patty pans.
- To make the icing, heat the cream until it begins to simmer. Remove from the heat and pour over the chocolate, stirring until both have combined.
- Roll the cupcakes into the icing and then into the coconut and allow to set on a cake cooler. Place into clean patty pans.
- Chew.
