Coconut and cherries sound perfect together! And they are.
If you have some leftover cherries in syrup languishing in your fridge, now is the time to haul them out and make these cupcakes. In light of these syrupy cherries being quite sweet, a useful tip is to rinse them out and dry them on some kitchen paper towel, and then chop them up for the recipe.
Any buttercream will do here, and I went for a whipped lemon buttercream, courtesy of some lemon curd.
This is quite a large batch of cupcakes, about 15 – 18 in total.
Ingredients for Cupcakes
- 150 g melted butter
- 1 c caster sugar
- 1 1/2 c self-raising flour
- 1 1/2 c dessicated coconut
- 3 eggs
- 3/4 c milk
- 1/2 c rinsed and chopped red glace cherries
Method to make Cupcakes
- Preheat oven to 180 degrees celsius.
- Fill 2 cupcake pans with liners.
- Measure out all ingredients, except the chopped cherries into a mixing bowl.
- Using an electric beater, beat mixture till smooth and well combined. (about 2-3 minutes)
- Stir in chopped cherries evenly throughout batter.
- Fill cupcake liners about 2/3 full.
- Bake for 20 – 25 minutes till well risen, light golden and springy to the touch.
- Cool on wire racks.
- Top with frosting when completely cool.
Whipped Lemon Buttercream
- 250 ml cold whipping cream
- 200 g butter
- 400 g sifted icing sugar
- 1/2 c lemon curd
- a drop of yellow gel colour (optional)
- Beat butter with an electric beater till pale, fluffy and creamy.
- Beat in 2/3’s of the cream.
- Gradually beat in icing sugar in 2 batches and beat with each addition.
- Add remaining cream and lemon curd and beat for another 2 minutes.
- Add food colour and mix to create desired hue.
- Pipe onto cupcakes.
- Decorate with whole cherries and coconut flakes.
