Bounty Cupcakes - A Birthday Treat!

I have a confession to make. I am the worst gift giver. It's not something I enjoy doing because the amount of pressure, I most likely put on myself, to find the perfect gift. Also I am tight when it comes to money and if I am going to spend my money on a gift it has to be good. Right?

The point of this mini-rant is that instead of having a minor anxiety attack over a present for friends I just bake their favorite cake or bake! My friend Sam recently turned 30 and had a low-key party at her house so I brought a dozen cupcakes.

After a text of "name your top five favorite cakes" she responded with chocolate, coconut, peanut butter, carrot cake, and red velvet. It was a no-brainer to combine the first two choices with these delicious cupcakes from a Hummingbird Bakery cookbook - Home Sweet Home. The book is 4 years old now, not as old as my friend Sam though! Sorry Sam!

If you want to make these again here's how!

Bounty Cupcakes

70g unsalted butter
170g plain flour
250g caster sugar
50g cocoa powder
1 tbsp baking powder
1/2 tsp salt
210 ml whole milk
2 large eggs
about 6 Bounty's total, cut into chunks as seen in the photos
desiccated coconut, to decorate

500g icing sugar, sifted
160g unsalted butter
60 ml coconut milk

Heat the oven to 170C and line your muffin tin!
Beat the butter, flour, sugar, cocoa powder, baking powder and salt together in a freestanding mixer or with a handheld mixer, until combined but crumb looking.
In a separate bowl mix the milk and eggs together with a fork.
Gradually add the milk/egg mixture to the dry ingredients, beat until just combined.
Using an ice cream scoop if available, scoop the batter into the cases. Place a piece of Bounty in the middle before baking for 20-25 minutes in your pre-heated oven.
To tell when the cupcakes are done they should spring back slightly when gently prodded.

While they are cooling make the frosting, by beating the butter until whipped and then gradually add the icing sugar. This is to keep it from flying everywhere. Slowly pour in the coconut milk, beating all the while. Once it is all incorporated beat on high for a minute or two to get it fluffy.

Frost the cupcakes once they are cooled and sprinkle with desiccated coconut and top with a piece of Bounty!

These were good cupcakes and a hit with the birthday girl and her party goers! I would be curious to try these the other way around, coconut cupcakes with a chocolate frosting ...... maybe for next time!

top tip - bargain stores have small cans (120ml) of coconut milk so you don't have to buy a huge tin (400 odd ml). However, if you can't find a small can use the rest of the coconut milk for a curry or something?

Last note - if you like to bake and you don't own a Hummingbird Bakery book I suggest you get one immediately. Not later, I mean right this minute go online, you already are online so it's easy right? And order yourself a copy of  Hummingbird Bakery The Cookbook, Cake Days, Home Sweet Home, or Life is Sweet. My personal favorite is Cake Days, but have a look as every single recipe I have ever tried of any one of these books has turned out for me!

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