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.)
Wow, those are fluffy visions! I wish I could just reach out and grab one!
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Alisa they were fluffy 🙂
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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 🙂
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It is exciting! Its also something to remember when I make a few flops while experimenting. I was impressed with the champagne though.
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I love the sound of this flavour. it’s so girly and perfect for a girl’s night in or something similar! 😀
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It did have a girly tone to it as my lovely lady neighbours hoovered them up.
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Why oh why do you keep doing this to me?? LOL All these delicious recipes that I know I will make!!!
They look amazing
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Some pre-baby indulgence I say.
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These looks great and delicious..i’ve never been a “cupcake” girl though these could be a go!
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Pop it in a cake tin 🙂
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I get my kicks from champagne ! Tra la! What fun!
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Mere cupcakes, they thrill me…
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these sound amazing.
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Super easy Kristi 🙂
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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)
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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.
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Brydie, caster sugar in the US is called “superfine” sugar. Icing sugar mixture is “confectioners” sugar.
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Those are beautiful- and fun!
Did you just drink the rest of the bubbly?
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No but I did 3 batches of these in 24 hours and that took care of the champagne. Trying to empty my alcohol cupboard at the moment- so a few boozy recipes happening!
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Oh so beautiful, they look like fluffy clouds! Champagne cupcakes…just perfect. 🙂
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Thanks Celia. I was hoping you would jump in with the caster sugar question. They are like sweet fluffy clouds- especially straight from the oven.
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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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Oh Oh oh I can’t speak of it. I have asked for this book for my birthday which is months off!!! Its killing me sitting on my hands waiting for it… oh the suspense!
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You wouldn’t be able to trust me with a batch these babies. I’d gobble them up and not share 😀
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I’m the first one, running to get another…
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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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You could be right there Fletcher
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