Cupcakes infused with a Coconut Truffle tea, a vanilla buttercream and topped with toasted desiccated coconut. Elegant looking but also delicious.
They were made using the new Coconut Truffle tea leaves by Whittard. {https://www.whittard.co.uk/m/tea/how_do_you_brew/loose_tea_1/coconut_truffle_mini_caddy.htm}
The recipe is incredibly simple, a traditional sponge recipe with ground coconut tea mixed in, and a sweet buttercream piped onto of a thin layer of toasted coconut.
✨RECIPE✨
Sponge Ingredients:
115g caster sugar
115g self-raising flour
115g butter, room temperature
2 eggs
1tsp baking powder
1tsp Whittard Coconut Truffle Tea, ground.
50g desiccated coconut.
Sponge Recipe:
Preheat oven to 160 C.
In a bowl, cream together the butter and sugar.
Beat in the eggs, one at a time.
Add the flour in two halves, along with the baking powder once the eggs have been mixed in.
Grind a teaspoon of Whittard Coconut Truffle Tea leaves in a pestle or mortar until finer in texture. Add this into the cupcake mixture and stir until incorporated.
Place cupcake cases in a muffin tin and spoon in the cake mixture.
Bake for 30 to 35 minutes in the preheated oven.
Allow the cupcakes to cool on a wire rack before icing.
Buttercream Ingredients :
250g softened butter
500g icing sugar
1tsp vanilla extract
100g desiccated coconut, toasted for decoration.
Buttercream Recipe:
Beat the butter until creamy, pale in colour and light in texture.
Then add the icing sugar in three separate intervals, beating well between each addition.
For the decoration, firstly apply a thin coating of buttercream to the top of each cupcake, dip these into toasted desiccated coconut, until the surface is covered.
Pipe a final swirl of buttercream into the middle of the coconut base, and add a final touch with milk chocolate stars or a topping of choice.