Mostly this is a household of wholemeal spelt, raw kale salads, buckwheat, sourdough and whatever is fermenting on the benchtop at the time. Occasionally all of that goes out the window and something like the Iced VoVo Cupcake comes along though.
I knew I wanted to make them. I’d been dreaming of how I would do so, but the right time just hadn’t come along yet.
Then it did.
The time was right and Iced Vovo Cupcakes was a surety.
You might have heard the squeals of delight from the pint sized ones as I put these on the table, (I’d be surprised if you hadn’t heard them.)
Iced Vovo Cupcakes
150g (2/3 cup) sugar
2 tsp vanilla
300g (2 cups) self raising flour
125mls (1/2 cup) milk
small amount of raspberry/strawberry jam
extra desiccated coconut for sprinkling
Cream butter and sugar. Add in vanilla, beaten eggs, and milk together than fold in flour. Bake in lined cupcake tray, 180C for about 25 minutes. (Or until light golden in colour.)
In a bowl, microwave 100g of marshmallows for 30 seconds. The marshmallows will be soft, mix them around a little and then cool for about 5 minutes before you put them in the piping bag. Too hot and they will drip off the cake, too cool and they will just end up a sticky mess. Pipe them on, leaving a small hole for the jam up top. Pop them into the fridge to set them for 10 minutes. Add half a teaspoon of jam into the hole and sprinkle a little coconut on top.
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.