White Christmas Cupcakes
White Chocolate coconut snowballs
580g white chocolate
½ cup whipping cream
desiccated (unsweetened) coconut
429g all-purpose flour
265g caster (superfine) sugar
3 tsp baking powder
1/2 tsp salt
125g unsalted butter, softened
375ml of milk
125ml vegetable oil
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
1 tsp coconut essence
8 drops white food gel
1 batch Swiss meringue buttercream frosting
White Chocolate coconut snowballs
Add white chocolate and cream into a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Let it set at room temp for a couple hours.
Roll up little pieces of the set ganache using the palm of your hands and then coat it in the coconut. Yes. You’ll need to roll up lots and lots of these. It’s time consuming.
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
Bake for 30-35 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
Guys please note, the way to achieve the beautiful white cupcake with a nice shape and no colouration is with a low temperature. So do a tester first, because everyone’s oven is different. Mine for example is much hotter than the dial says. Test one cupcake and if it browns or rises weird then lower the temp before you bake the rest. And if you lower the temperature they will need much longer to bake. Up to 50-60min.
To finish the cupcakes core the centre and add a ball of white ganache inside. Fit the end of a piping bag with a round tip and pipe four blobs on top of each cupcake. Add the white choc balls around the frosting.
STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
CAKE: Recipe can be used for two 8” cake tin - adjust baking time to 30-40 min and bake on 180C
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Cupcake baking tin
Ice cream scoop (optional)