Bounty Bar Cupcakes

Working on the theory that everything is better with coconut, I came up with these the other day. They’re meant to resemble an inside-out bounty bar. Flavourwise it works, but next time I’ll incorporate more coconut right into the buttercream frosting.

Bounty Bar Cupcakes

1/4 cup butter
1 cup sugar
1/2 teaspoon vanilla
1 egg
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
3/4 cup coconut milk
1/4 cup milk

Preheat oven to 350°F.

Cream butter and sugar until smooth then add egg and vanilla. Beat until light and fluffy. Blend flour, salt, baking powder, baking soda and cocoa in a separate bowl. In a measuring cup, mix milk and coconut milk together. Alternate small amounts of  the flour mixture and the milk until fully incorporated and smooth.

Line a cupcake pan with papers and fill each approximately 3/4 full. Bake for 30 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool completely.

Coconut Buttercream

1/4 cup butter
2 cups icing sugar
coconut milk

Combine butter and icing sugar and enough coconut milk to create a thick but spreadable icing. Spread onto each cupcake and then sprinkle with toasted coconut.

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