Rec cred: Ruhana Ebrahim
Pic cred: Oh My Cupcakes recipe book
230g stork to bake margarine1 ¾ cups ordinary sugar1 cup coconut cream4 egg yolks4 egg whitesPinch of bicarbonate of soda2 ½ cups flour1 teaspoon baking powder ½ teaspoon bicarbonate of soda½ teaspoon fine salt1 cup buttermilk1 tablespoon coconut essence
Topping-6 egg whites150ml castor sugar2 cups dessicated coconutPink food colouringWhipped cream
1. Preheat oven to 180degC. Line cupcake pans.2. Separate eggs in dry bowls3. Beat egg whites with the pinch if bicarb until stiff peaks form. Leave aside.4. In a deep dish, beat margarine, sugar, cream and egg yolks until fluffy.5. Sift dry ingredients and stir dry ingredients together.6. Mix together buttermilk and essence.7. On a low speed beating with electric beater, slowly add dry ingredients and coconut buttermilk alternately whilst beating.8. Gently fold in beaten egg whites with a silicone spatula.9. Spoon batter into cupcakes cups till ½ full. 10. Bake for 10min until risen and cakes are just done.11. Make the topping by beating egg whites till soft peaks form.12. Slowly add sugar whilst beating, until whites beat stiff and turn glossy.13. Gently fold in coconut and pink food colouring with a silicone spatula.14. Spoon topping onto cupcakes, and then bake in oven till the topping is slightly crispy. 15. Allow cakes to cool, then plunge a hole in the center of cupcake. Reserve the piece of topping that you plunged.16. Pipe whipped cream into hole and around the top of hole.17. The pieces of plunged holes that you reserved, cut into halves and place in angles on cream like butterfly wings.
INFO & TIPS
#variation: divide topping into half, color one half pink and other green. Spoon on half pink and half green OR in 4 stripes alternating colors and bake