As you have already noticed I am definitely a cupcake girl!
Here is one of my easy and delicious recipes for perfect coconut cupcakes with a sweet and creamy vanilla filling.
For the cupcakes:
- 1 1/2 cup of flour
- 1 teaspoon baking powder
- pinch of salt
- 3/4 cup of sugar
- 1 package vanilla sugar
- 2 eggs
- 1/2 cup of milk
- 120g butter, soft
- 100g desiccated coconut
- 500 ml of milk
- 1 spoon of butter
- 1 packages of vanilla sugar
- 2 spoons of potato flour
- 2 yolks
- 50g butter
For the cupcakes, preheat the oven to 180°C and place 12-14 paper cases into muffin tins.
Beat the eggs with sugar and a pinch of salt, add butter, milk and whisk all together. Add flour, baking powder and coconut and whist until combined. Remember that the mixture doesn’t have to be perfectly pale :)
Use tablespoons to evenly divide the mixture between the paper cases. Fill half of the tins with your coconut mixture. Remember to fill the tins only 2/3 of their height because they like to grow :) Bake approximately 25 minutes and leave to cool down. In the mean time prepare the vanilla filling.
If you are using the instant pudding just follow the instruction on the package, after it cools down beat it together with butter.
If you are doing the pudding yourself first you need to boil 3/4 of your milk together with butter, sugar and vanilla sugar. The remained milk whisk together with the potato flour and egg yolks. Add the mixture to your boiling milk and mix it quickly. Cook it approximately one minute on a very low heat and leave to cool down. When the pudding is cool beat it together with butter, just like you would do using the instant pudding.
When your cupcakes are cool make a small cut in the centre of the cupcake and fill it out with your vanilla pudding. If you have a piping bag fill it with the vanilla cream and swirl over and inside the muffins. If you don’t have a piping bag you can use teaspoons to spread the cream over your cupcakes :)