From the moment life begins, food has a singular ability to transport us to a time and place and state of mind. This engagement of our senses and emotions transcends the biological need for nourishment, providing warmth, comfort and security in a way that few other experiences can. I sense a hunger in the modern world which has nothing to do with physical need and much more to do with our desire to be cherished; offered delicious food by someone who truly cares about us. Taking time to bake for our families, friends and colleagues connects us to this feeling; it doesn’t have to be complicated, or expensive – you simply need to be willing to take some time and follow clear instructions – then sit back and reap the rewards on so many levels…
These delicious small cakes are sure to become a regular in your baking repertoire; once you have mastered the uncomplicated basic recipe, you will be able to adjust it with lots of different flavour combinations; the same is true of the buttercream icing. The full flavour of the buttercream comes from the addition of real fruit puree, which lends natural sweetness, reducing the need for large quantities of sugar as in many traditional frostings. As so often, I am indebted to the master wholefood baker Jude Blereau for this recipe.
- 195g unbleached white spelt flour
- ¾ teaspoon baking powder
- ¼ teaspoon bi-carb soda
- 45g desiccated coconut
- 105g golden caster or rapadura sugar
- pinch of sea salt
- 2 free range eggs at room temperature
- 100g unsalted butter, melted and cooled
- 185ml milk
- 2 teaspoons natural vanilla extract or 1 teaspoon vanilla bean paste
- 1 tablespoon cornflour
- 120ml coconut milk
- 125g unsalted butter - softened
- 75g golden icing sugar (or plain icing sugar if not available)
- 2 teaspoons natural vanilla extract or 1 teaspoon vanilla bean paste
- 90g frozen raspberries thawed and pureed to give 3 tablespoons of puree
- Preheat the oven to 170 celsius fan forced. Double line a 12 hole muffin pan with paper liners (see note).
- In order to incorporate as much air as possible into the mixture, sift the flour, together with the baking powder and bi-carb soda.
- Add the coconut, sugar and salt and mix gently to ensure all the ingredients are well combined.
- Now put the eggs into a separate bowl, whisk to break them up, then add the melted cooled butter, milk and vanilla and whisk to ensure the mixture is well combined.
- As if you were making muffins, add the wet mixture to the dry ingredients and mix until just combined - don't over mix.
- Leave to sit for 1-2 minutes to allow the mixture to thicken slightly.
- Measure ¼ cup batter into each of the paper cases. (see note)
- Bake for 25 minutes or until golden and the centre of the cupcake springs back when touched lightly.
- Turn the oven off, leave the door slightly ajar and leave the cakes in the oven for 5 minutes, then remove to a cooling rack to cool completely before icing.
- Cakes can be stored at room temperature for 2 days but if the weather is warm keep in the fridge - if you choose to do this, remove from the fridge 15-20 minutes before serving to allow the cake and frosting to soften slightly.
- Place raspberries into a small sieve to thaw, once this is done, press the raspberries through the sieve to make a smooth puree. Set aside.
- Place the cornflour into a small saucepan and combine with the coconut milk to make a smooth paste.
- Place over medium heat and bring to the boil, stirring constantly until thickened (this thickened milk mixture allows a reduction in the amount of butter needed).
- Spoon into a small bowl and cover with cling film - pressing the film directly on to the surface of the mixture to prevent a skin forming.
- Cool to room temperature or if you're in a hurry (like me!) place in the fridge for 10-15 minutes.
- Using a stand mixture with the paddle fitted, beat the butter until it's light and fluffy - this can take up to 5 minutes.
- Add the icing sugar and beat for a few more minutes until well combined.
- Cut the cooled coconut milk and cornflour mixture into small pieces and add to the mixer along with the butter and sugar. Beat well on medium-high speed until all combined. Add the vanilla and raspberry puree and beat until fluffily light and pink.
- Ice the cupcakes using a palette knife, or a piping bag as I did.
It's worth using a ¼ cup measure to spoon the batter into the paper cases - not only will the cakes be uniform in size, but they will cook evenly.
I prefer Lurpak butter for buttercream frosting - having tried them all, this one seems to give a consistently lighter and fluffier finish.
To achieve this delicately moulded pattern in the buttercream, I used a Wilton 1M piping tip - this is a really versatile tip which I use more than any other.
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