Coffee and Coconut Cupcakes. Just imagine coconut creamy icing over the top of a fluffy white cupcake. Your taste buds will be in heaven! Enjoyed both hot OR served over ice for a cool summer drink!

In a small bowl, whisk together the flour, baking powder, soda and salt. Coconut cupcakes topped with vanilla buttercream and toasted coconut. I got my first cake order from a stranger last week. You can cook Coffee and Coconut Cupcakes using 15 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Coffee and Coconut Cupcakes

It's of Cupcakes.
It's 110 grams of sugar.
You need 110 grams of margarine.
Prepare 110 grams of Self Rasing Flour.
It's 2 of Eggs.
You need 1 tsp of vanilla extract.
It's 1 1/2 tsp of Coffee.
Prepare 4 tbsp of water.
Prepare of Desiccated Coconut.
Prepare of milk.
It's of topping.
Prepare 1 tbsp of butter or margarine.
It's 200 grams of Icing sugar.
It's 1 tsp of coffee.
Prepare 4 tsp of water.

I didn't even know this was a thing I was going to be doing, but apparently it's happening. If you close your eyes, you can picture a row of coconut cupcakes, in a tray, cooling on top of the stove. The smell fills up the kitchen, and then temptation kicks in: You sneak a bite! Each sip of our Coconut Cupcake flavored coffee will feel just like that sneaky bite you took - delicious!

Coffee and Coconut Cupcakes step by step

Preheat oven to 180°F.
In a bowl, cream margarine and sugar..
Add the vanilla and eggs, stir being careful not to curdle the marg..
Fold in the flour. This is your cake mixture..
In a cup add the coffee to the water, stirring until disolved. Stir this into the cake mixture making a coffee cake mixture. Add milk here if mixture is too thick..
Divide between either 12 cupcake case or 6 muffin cases. Sprinkle the coconut ontop of the mixture in the cases- DO NOT MIX- this is soo the coconut is toasted in the oven, adding to the flavour..
Bake for 15 minutes (cupcakes, muffins will take longer) Remove from oven and completely cool before placing icing ontop.
TO MAKE THE TOPPING- in a bowl add the butter, and cream into the icing sugar. You are not making butter cream! Not all the icing sugar will blend.
In a cup add the coffee to the water, stir untill disolved. Add to the icing sugar and butter. Keep stirring until the icing is of a proffered thickness - the thicker it is the quicker it will set- this is what the butter is for, it allows you to have a basic icing with some structure..
Ice your cupcakes..

Just imagine coconut creamy icing over the top of a fluffy white cupcake. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. These cupcakes are coconut-themed, that's for sure! We've used this tropical fruit as coconut sugar, coconut flour, flakes, oil, and coconut milk. A lot of coconut stuff, but that's not all.