Tuesday, 6 December 2011

Coconut cupcakes with chocolate and rum

Those cupcakes are definitely for adults only. Not only because they contain alcohol but there taste is very chocolaty almost bitter and children might not like that. Those cupcakes are spongy but not fluffy, moisture and rich in chocolate. Coated with chocolate and rum mixture give beautiful scent which make one eat and enjoy. This recipe comes from 'New Italian cuisine. Cupcakes'.

Ingredients for 12 cupcakes:
  • 75g dessicated coconut (I used dessicated coconut flakes)
  • 125 ml rum
  • 150g flour
  • 50g baking cocoa
  • 2 tsp baking powder
  • pinch of salt
  • 125g melted butter
  • 250 ml milk
  • 2 eggs
  • 150g sugar
Preheat the oven to 180C. line muffin tin with paper cases.
Sift the desiccated coconut into a bowl and pour over the rum. Set aside.

Sift the the flour, cocoa, baking powder and salt into a bowl, whisk them together and set aside. Melt the butter, pour it into a jug with  milk and set aside.

Into electric mixer bowl put the eggs and sugar and beat on medium speed until pale and fluffy. Reduce the speed and add alternately the dry ingredients mixture, the milk and butter mixture and the coconut and rum  mixture. The batter is going to be very runny.
Pour the batter evenly among prepared earlier muffin cases. Bake for 20-22 minutes until well risen and spongy. Transfer them to a wire rack and leave to cool down. 

Ingredients for icing:
  • 180g chocolate - I had dark one, in original recipe there is milk one,
  • 25 ml rum
  • dessicated coconut to sprinkle
Melt down the chocolate, stir in the rum. Chocolate will harden a little when a cold rum will be added. With a knife spread the chocolate mixture over each muffin top and sprinkle with coconut. 

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