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White Chocolate and Coconut Cupcakes

Course Snacks
Keyword Cakes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 cupcakes

Ingredients

Cupcakes

  • 3 medium eggs
  • 100 ml milk
  • 1 tsp vanilla extract
  • 175 g Light brown muscavdo sugar
  • 100 g desiccated coconut
  • 200 g self-raising flour
  • 50 g melted butter
  • 100 g white chocolate melted

Icing

  • 100 g white chocolate melted
  • 200 g unsalted butter
  • 300 g icing sugar
  • 25 g shredded coconut

Instructions

  • Line a 12-hole muffin tin with paper cases and heat oven to 180C/160C fan/gas 4. Whisk together the eggs, milk and vanilla until combined. Then add the sugar, coconut and flour in a bowl and mix. Add the whisked egg mixture, melted butter and chocolate, then stir together until smooth.
  • Add the whisked egg mixture, melted butter and chocolate, then stir together until smooth. Then using an ice cream scoop, fill the cakes until about three quarters full.
  • Bake for 18-20 mins on a middle shelf until golden and a skewer poked into the middle comes out clean. Cool the cakes on a wire rack
  • Add the icing sugar, butter and white chocolate to a bowl and mix until fully incorporated. Then using a spoon, pile the icing on top the cakes to make the nests.
  • Then roll the cupcakes in the coconut roughly until roughly coated. add your mini eggs to the top and enjoy.