Vanilla Champagne Coconut Cupcakes

You know when you ponder on something for awhile, thinking, I think it will work, I think it will, I think it will… Well this was one of those moments. Experimenting in the kitchen at its very best. Why? Not because I think my cooking is the bees knees, but because the cupcakes turned out even better than I had hoped they would.

These are my favourite thing I have cooked this month. Moist with a hint of champagne. Melt on your tongue, fantastic straight from the oven or just as good a few days later. These were a hit with The Monkeys, neighbours, family and Mr Chocolate.

Vanilla Champagne Coconut Cupcakes

125 grams softened butter

1/2 cup castor sugar

1 vanilla pod scraped (or two tsp of essence)

1 cup desiccated coconut

1 beaten egg

1 1/2 cups s/r flour

1 cup bubbly champagne (sparkling wine)

Cream the butter sugar and vanilla together. Then add the egg, coconut and champagne. It should look a little like soggy bread crumbs. Then fold in the flour. Cook at 180 until just cooked.

I have done batches in mini cup cakes, cupcakes and whole cakes, just adjust the time according to size. Should be just firm on top, not golden as they will be too dry then.

(20 mins for cupcakes as a guideline.)

29 thoughts on “Vanilla Champagne Coconut Cupcakes

  1. Yesss! I remember trying out bubbly with one of my cakes ‘just because’ once & I was so thrilled at the outcome too. Exciting when it works that well these random thoughts of inspiration we go out on a limb over 🙂


  2. These sound lovelery, and I will be trying these out for a party I am having in the near future. What for those of us in the states is caster sugar (I am thinking confectioners sugar, i.e. cut with corn starch)


    • Im hoping someone else can jump in here and tell you what caster sugar is in the US. I think maybe bakers sugar (?) Its not confectioners sugar, as we call that one icing sugar.
      More refined than raw sugar but less refined than confectioners sugar…eek hope that helps. They would be great for a party, I will be making them as well for a party soon.


  3. Oh, how lovely!! They look superlight and dee-licious! I just love the thought that there is actually…Champagne tucked away in there somewhere. Beautiful. :o)

    Not sure if you noticed but Rhonda at Down to Earth has posted today about Matthew Evans and his book…


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  5. Add some mascarpone whipped with tiny amount of vanilla paste to top these off and you have fancied these up to the next level.


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