Makes 7 cupcakes
150g plain Flour
75g caster Sugar
½ tbsp baking powder
¼ tsp bicarbonate of soda
Pinch of salt
100ml sour cream
1 large egg
45g unsalted butter (melted)
100g Cocoanut cream
30g desiccated cocoanut
For the Coconut custard:
100ml coconut cream
2tablespoons of milk
60g dark chocolate
2 egg yolks
For the Frosting:
150g powdered sugar
30g butter
40g full fat cream cheese
30g Coconut block (mixed with 1tablespoon of boiling water)
1. Preheat the oven to 170°c or gas mark 3, and line a muffin tin with seven cases.
2. In a large bowl sift together the flour, caster sugar, the baking powder, bicarbonate of soda and salt. Pour the sour cream and vanilla essence into a jug, break in an egg and whisk together by hand.
3. Make a well in the centre of the dry ingredients and pour in the cream and egg mixture. Mix altogether then add the melted butter. The mixture will still look quite gloopy at this stage but don’t worry.
4. Add the coconut cream into the mixture and combine, then sprinkle in the desiccated coconut and fold together.
5. Place in the oven and bake for 25-30 minutes or until the muffins are well risen and bounce back when lightly pressed. Allow to cool slightly in the tin before transferring to a wire rack.
6. To make the coconut custard filling, place the remaining coconut cream in a saucepan with 2 tablespoons of milk, heat until gently simmering. Take the coconut mixture off the heat and add two egg yolks stirring quickly with a balloon whisk stir and return to a low heat. Then, in the same saucepan, break up 60g of medium dark chocolate (no more than 75% coco solids) and stir slowly until fully melted. The mixture should now have turned slightly thicker. Place in the fridge to set whilst you make the frosting.
7. To make the Frosting. Cream together the powdered sugar, butter and full fat cream cheese. When you have a smooth consistency add the coconut paste and mix until you have a light and fluffy frosting.
8. Once the cupcakes are out the oven and cool, with a melon baler scoop out the centre of each cupcake, leaving the base intact and fill with a generous amount of the coconut custard, then pipe on the frosting.
9. Sprinkle with desiccated coconut to finish. Sit back in your hammock and enjoy!
