The cupcakes are always fun to come around to again - usually pretty and unusual to look at, with a quick and easy method too.
There is always far too much icing - I made 2/3 of the recipe, which was just perfect for the 12 (quite chunky) cupcakes I produced.
Like Gill I found the tiny amount of coconut milk a rather silly amount - although I keep cans in the cupboard, I didn't really want to open a can for so little, and the flavour is rather muted (in fact, I very slightly split my icing trying to add a bit more cocounut flavour!)
The cupcakes are cute to look at though, which is a redeeming feature.
for the sponge
70g unsalted butter
170g plain flour
250g caster sugar (I reduced this to 200g, having found previous incantations too sweet)
50g cocoa powder
1 tbsp baking powder
210ml whole milk
2 large eggs
2-3 coconut chocolate bars (they recommend bounty, I used knock-off versions)
for the frosting
500g icing sugar, sifted (I used 300g)
160g unsalted butter (I used 100g)
60ml coconut milk (I used 35ml)
for the decoration
1-2 bounty bars (I used 6 treat size knock-off versions, and cut them in half)
60g desiccated coconut (I also didn’t weigh this out – just sprinkled)
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I'm entering this in the new #CookBlogShare, which is being hosted this week by Kirsty from Hijacked by Twins