Fasting cravings started kicking in over the weekend, and all I could think of were my mums famous coconut cupcakes. I rang her up, and we had a long discussion on the method she uses to bake these tasty treats.
Mum usually semi bakes vanilla cupcakes, and adds the coconut mixture on top and then re-bakes them till golden. On the phone she suggested that for a neater looking cupcake to try baking the cupcake and mixture together. That didn’t really go too well.
As they say, a picture is worth a thousand words, so I will share a few with you on #howididit
I started out with a basic Vanilla Cupcake Recipe:
I baked the cupcakes till the inside was cooked, and the tops were pale, before pulling them out to add the coconut topping and then rebaked the cupcakes till they were golden.
Then, our experimental batch:
I added both mixtures into the cup cases, and hoped for the best!
Here are the finished cuppies 🙂
Mums method: (the better method)
I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : firstname.lastname@example.org
xx NaZzYbAkEr xx