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Rarely do I bake two different cupcakes/ cake in the same day. Normally my mum would have kick me out of the kitchen. But today, because my mum said that there’s too little Orange Chocolate Cupcakes to go around (p.s. there’s 15 of them), she requested for another batch of cupcakes using raisins.

How to turn that request down? After sending in the orange cuppies into the oven, I went ahead to do this Coconut Raisin Cupcake. It’s actually adapted from Pineapple Cupcake from Happy Flour, but desiccated coconut goes well with raisins, so no harm altering the recipe slightly.

What you need (adapted from Happy Flour)

125g unsalted butter (i used salted)
70g sugar
1/4 tsp salt (i omit as i used salted butter)
2 eggs
75g cake flour
1tsp baking powder
20g desiccated coconut (omitting this will remove the coconut fragrance)
two handfuls of dried golden raisins (original use 2 rings of pineapple)

Method

1. Preheat oven to 180degree C
2. Sift flour and baking powder together
3. Beat butter and sugar (and salt, if you are using), until light and creamy
4. Add egg slowly and beat till well combined
5. Fold in flour, desiccated coconut and raisins
6. Scoop batter into paper casing till 3/4 full
7. Bake for 25mins

Personally, the desiccated coconut is really a must have in this recipe due to the texture (slightly rough) and the fragrance when you bite into the cupcake. But do not add too much as it will result in a dry cupcake. And yes, desiccated coconut and raisin make a very good couple. Though very naked looking (the way i love to make and have my cupcakes), this is a very delicious cupcake to enjoy as a breakfast or afternoon tea. The sweetness of the raisins and that wonderful coconut fragrance. Do not be deceived by the nakedness.

The perfect pair

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