Recipe: Chocolate coconut cupcakes with white chocolate icing

You have children  – you bake (or learn to bake or burn, which ever suits)

I have children as you must know so I bake. Having said that, I sometimes go beyond baking and attempt to make the cakes look extra special. I try out new things like the cakes we made for Halloween or the little Victoria sponges that tasted just divine.

Yesterday we got our baking utensils out and baked some easy chocolate coconut cupcakes. We were helped greatly by the kind people at Sugar and Crumbs who provided us with the most delicious sugar icing for buttercream and cocoa coconut flavouring.



4 oz caster sugar

4 oz butter

3 oz self raising flour

1 oz Sugar and Crumbs cocoa powder

2 eggs beaten

2 tbsp milk

For the buttercream icing

125 g sugar

62g butter (at room temperature)



Cream the butter and the sugar.

Add eggs and milk little by little and then fold in the flour.

Pre-heat the oven to 180 degress and bake for about 25 minutes or until a skewer when dipped into the cake comes out clean.

For the buttercream, mix the butter and sugar icing together. If you require a lighter consistency, add some milk a little at a time.

Fill an icing bag with the icing and decorate the cakes.

I added some silver balls and pink crystal decorations to the icing.

The result? I made 14 cakes yesterday and they were all gone by this morning. Says it all, doesn’t it?

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There are some lovely products to help with baking on the Sugar and Crumbs site so do go and take a look if you are planning on making some cakes.

Disclosure: I received a few sample products from Sugar and Crumbs to help me write this post. All ideas and opinions are my own. 


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