Mary Berry Coconut Cupcakes Recipes

COCONUT CAKE RECIPE

Steps:

• Preheat oven to gas mark 4/180°C (160°C in a fan oven). Grease and line a 900g/2lb loaf tin.
• Put the flour, baking powder, golden caster sugar and tenderised sweetened coconut into a processor. Pulse to combine ingredients.
• Put the eggs into a jug with yogurt, zest and juice of limes and mix together with a fork. Pour into dry ingredients with butter and pulse till mixture is just combined.
• Pour the mixture into the prepared cake tin and bake for 45 mins till golden. Cool for 10 mins.
• To make the icing; peel the lime and put the lime flesh into a mini processor and whizz till lump free. Add icing sugar and blend to make a smooth icing. Pour over cake and sprinkle over the coconut.

COCONUT CUPCAKES

Steps:

• Chill the can of coconut milk overnight. The next day, make the cakes. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with muffin cases. Put the coconut oil and sugar in a large bowl and use an electric whisk to beat together for about 5 mins until light and creamy. Add the eggs, one at a time, beating until fully combined before adding more. Working in three additions, add the flour, alternating with the coconut milk, then add the vanilla extract.
• Scoop the batter into the prepared muffin tin using an ice cream scoop, then bake for 20-22 mins or until the cakes are golden and a skewer inserted into the middle comes out clean. Remove the cupcakes from the tin and cool on a wire rack.
• The whipped cream is best made within a few hours of serving. Open the can of coconut milk upside down and pour off the thin liquid. Scoop the thick coconut milk into a large bowl, add the icing sugar and the vanilla, and whisk for 2-3 mins until soft and fluffy. Spread or scoop the whipped cream onto the cupcakes and sprinkle with the desiccated coconut. Best stored in the fridge and eaten within a couple of days.

MARY BERRY'S VANILLA CUPCAKE RECIPE WITH SWIRLY ICING

Steps:

• Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases.
• Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed. Divide the mixture evenly between the paper cases.
• Meanwhile, make the icing. Put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency.
• Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.
• Put half of the icing into another bowl and colour it pale pink with the edible colouring (two tablespoons may be enough so add slowly). Carefully spoon this down one side of a piping bag fitted with a number eight star nozzle, then spoon the non-coloured icing down the other side of the bag. Twist the end of the bag to seal the icing in.
• Pipe swirls of the icing on top of each cupcake. Scatter with the edible pink hearts or other sprinkles, to decorate.

COCONUT & RASPBERRY CUPCAKES

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases. Tip all the cake ingredients except the raspberries into a bowl and beat for 1-2 mins until light and fluffy. Gently fold in the raspberries.
• Divide the mixture between the cases and bake for 18-20 mins (add a couple of extra mins for deep cases), until golden brown and firm to the touch. Leave to cool.
• Beat together the icing sugar, butter and raspberry coulis to make a light, fluffy icing. Spoon or pipe onto the cakes and sprinkle with coconut.

RECIPES

Steps:

• Step 1:Line a muffin tin with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon).Step 2:Divide the mixture equally between the 12 paper cases. Bake in a preheated oven at 200°C (400°F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. Cool in the cases on a wire rack.How to produce even cupcakesStep 3:To make the chocolate icing melt the butter and pour it into a bowl. Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. If the icing is too thick, gradually add the milk until it reaches the desired consistency. Pipe over the cupcakes, sprinkle with chocolate decorations and leave to set before serving.

MARY BERRY'S ICED FAIRY CAKES RECIPE

Steps:

• To make this fairy cakes recipe, heat the oven to 200C fan, 180C fan, gas 6. Place fairy cake cases into a 12-hole bun tin, to keep a good even shape as they bake.
• Measure all the ingredients into a large bowl and beat for 2-3 mins until the mixture is well blended and smooth. Fill each paper case with the mixture.
• Bake in the preheated oven for 15-20 minutes until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.
• Put the icing sugar in a bowl and gradually blend in the warm water until you have a fairly stiff icing. Spoon over the top of the cakes and decorate with sweets.

MARY BERRY'S BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 400*F/200*C/ gas mark 6. Butter a muffin tin really well, or line with paper liners. (I used a six cup muffin tin and 2 ramekins.)
• Measure the flour and baking powder into a bowl and give it a good stir. Drop in the butter and then rub it into the flour with your fingertips until the mixture resembles fine dry bread crumbs. Stir in the lemon zest, sugar and blueberries.
• Mix the eggs and milk together and then add to the dry ingredients, stirring all together just until the mixture is combined. Its okay if the batter is a bit lumpy. In fact, this is desirable.
• Spoon the batter into the muffin cups filling them almost to the top.
• Bake for 20 to 25 minutes until well risen and golden brown. A toothpick inserted in the center should come out clean and they should spring back when lightly touched.
• Leave to cool for a few minutes, then tip out onto a wire rack to cool for a bit longer.
• Beautiful served warm with a nice hot cuppa!