125g butter¾ cup castor sugar 3 yolks + 1 full egg1 teaspoon vanilla essence 1 and ½ cups flour3 heaped Tablespoons good quality cocoa powder 2 level teaspoons baking powder 1 cup warm milk Macaroon Filling:3 egg whites ¾ cup castor sugar½ teaspoon salt 1 and ½ cups desiccated coconut
NoteIt’s best to make the macaroon filling first so that you don’t have to wash the beaters. The best way to separate eggs is to have 3 bowls: Crack an egg into a bowl and use your fingers to scoop the yolk out. Pour the white into the third bowl. Repeat as necessary. Macaroon FillingBeat egg whites until soft peaks form. Add castor sugar and salt and whip till glossy and stiff. Thereafter fold in coconut. Set aside. CupcakesCream sugar and butter together until white and fluffy. Add in yolks and egg. Add the dry ingredients (sift altogether in a bowl first) and milk. Mix until well combined, scrape down the bowl. AssemblyPlace a tablespoon of batter in each cupcake cavity, then a tablespoon of macaroon filling and lastly a tablespoon of batter. Smooth the tops and bake on 180°c until done. Oven should be well preheated. This recipe yields exactly 20 cupcakes or one large Bundt cake.
INFO & TIPS
Frost cupcakes with chocolate ganache and a small star of buttercream. Garnish generously with chopped Bounty chocolate. This is a crowd pleaser!