Updated: Aug 31, 2018
Skill Easy Makes 12 Cook 20 minutes
Irresistible Chocolate Coconut Cupcakes!
110g Unsalted Butter (dairy free) 110g Caster Sugar 2 Eggs 1/2 Tsp Vanilla Extract 110g Plain Flour 1/4 Tsp Baking Powder 40g Cocoa Powder (unsweetened) 40g Desiccated Coconut
Preheat oven to 180 degrees celsius. Line a cupcake baking tray with 12 cupcake cases. In a bowl cream together the butter and caster sugar. Add eggs and vanilla extract, mix well. Add flour, baking powder, cocoa powder, mix until combined. Add desiccated coconut, mix until thoroughly combined. Spoon a large spoonful of mixture into each cupcake case. Bake in oven for approximately 15-20 minutes or until a skewer comes out clean when inserted into the cupcake. Enjoy! (We topped ours with buttercream icing using Sugar & Crumbs Jaffa Twist flavoured icing sugar)
Notes: Cupcakes can be made without buttercream icing.
Post not sponsored/affiliated with Sugar and Crumbs