Monday, 2 May 2011

Cherry Coconut Cupcakes, Easter Cupcakes and Cake Pops.

I hope you all had a lovely Easter break and bank holiday weekend. I have absolutely loved the weather we have had during the break and I've filled my time with a camping trip in the beautiful lakes with walking and kayaking, indoor rock climbing, my little brothers birthday and lots and lots of cocktails with friends. I think I need another week off!

I have also done allot of baking over the break I had to make 30 Easter themed cupcakes for a friends work, 12 cake pops for a friends mother in law as well as hot cross buns (previous blog)  and mini Creme egg cupcakes.

Here are the cupcakes I made for my friends work, I went with 12 chocolate (Recipe on a earlier blog) decorated with micro eggs:


Forgot to take the pics until after I'd packed the cakes away. I also made 12 Lemon cupcakes with sugar paste flowers (recipe on earlier blog)


And then I made 6 Cherry Coconut cupcakes with bright cherry coloured icing and dipped in dessicated coconut:


And here's the recipe for the Cherry Coconut cakes: Recipe via Next: Cupcakes


Cherry Coconut Cupcakes

115g Butter, softened
115g Caster Sugar
2 tbsp Milk
2 Eggs, lightly beaten
85g Self raising flour
1/2 tsp Baking powder
85g Desiccated Coconut
115g Glace Cherries, quartered
Handful of Desiccated coconut to decorate.

For the Icing I used vanilla butter cream dyed with red food colouring. recipe here.

Preheat oven to 180degC and line a bun tray with 12 cases.

Put the butter and sugar into a bowl and cream together until light and fluffy. Stir in the milk. Gradually add the eggs, beating well after each addition. Sift in the flour and baking powder and fold them in with the coconut. Toss the quartered cherries in flour and then stir them into the mixture.
Spoon the mixture into the cases and bake for 20- 25 minutes until well risen and golden brown. Transfer to a wire rack to cool.

Once cool spread over a spoonful of icing and roll the top of the cake in desiccated coconut.

enjoy!



As i said earlier I also made some mini Creme egg cupcakes and cake pops but just before I went camping I accidentally deleted all the pics of these from my camera and I was gutted.

The Creme egg cupcakes were a chocolate cupcake with a min creme egg baked inside and then iced with vanilla icing and drizzled with orange coloured icing to look like egg yolk and topped with a mini creme egg cut in half. It was definitely a calorie fest! But as there are no pic here's a cute one from my camping trip instead:


I do have a couple of pics of the cake pops, one a  very bad camera pic and the other taken by a friend after handing them over you cant see them very well but here they are:


They were chocolate inside dipped in white chocolate cake covering and decorated with pink sugar crystals.
Here's how to make cake pops. Link!

These ones turned out much better than the last I think too (which is why I was so gutted about the loss of pictures) Cake pops are definitely something that take practice.

Any way that's it for today. Tomorrow is my first day back at work after the break and I also have to fit in a zumba class as well as lots of baking for a charity bake sale so it's an early night for me tonight!

Till next time,

Cupcake Kris

xxx

5 comments:

yummychunklet said...

Your cherry coconuts look amazing! Very similar to the Zingers snack cakes, which I love!

Erika Beth, the Messy Chef said...

Awesome job on the cup cakes!!! they look lovely and perfect for Easter!

Catalina said...

I love your cupcakes! You're an absolute professional :) The dark ones with miniature eggs are my favourites :)

Honestly Good Food said...

Such pretty cupcakes. I'll take a lemon one, please ;)

cupcakegirl said...

Thanks guys and I have no idea what zingers snack cakes are but I'm gonna assume they're awesome hehehe