Coconut Cupcakes with Kaya Frosting



Ingredients

  • 180g unsalted butter
  • 300g sugar
  • 3 eggs
  • 1 tsp vanilla essence
  • 250m Kara UHT Coconut Cream
  • 300g plain flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 45g desiccated coconut

Kaya (Makes about 500-600g)

  • 4 eggs
  • 160g sugar
  • 250ml Kara UHT Coconut Cream
  • 3 pandan leaves

Method

Coconut Cupcakes

  1. Cream butter and sugar in mixing bowl from slow speed to high speed until light, fluffy and white. Add eggs gradually and mix well.
  2. Combine vanilla essence and Kara UHT Coconut Cream. Pour coconut cream mixture into butter mixture. Mix well.
  3. Sift flour, salt and baking powder together and fold into batter. Mix in desiccated coconut.
  4. Preheat oven to 170-180°C.
  5. Place 12 paper muffin cups in muffin tray. Scoop 2-3 tablespoons of cupcake mixture into each muffin cup till ¾ full. Bake for 25-30 minutes. Insert a metal skewer into cupcakes. If it comes out clean, the cupcakes are ready.
  6. Allow cupcakes to cool completely. Fit piping bag with a star nozzle. Fill half of the piping bag with Kaya and pipe desired decoration on each cupcake. Keep chilled until ready to serve.

Kaya (Makes about 500-600g)

  1. In the top pan of a double boiler, whisk eggs, sugar and Kara UHT Coconut Cream.
  2. Place top pan on bottom pan of double boiler. Add pandan leaves and stir continuously for 1.5 hours on simmering water until it thickens.
  3. Remove kaya and leave to cool. Transfer to food processer and blend for smooth texture. Chill kaya in fridge before piping.

Serving portion: makes about 12 cupcakes


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