I’m still feeling uncharacteristically inspired this Halloween so decided to try making these cupcakes with realistic coconut jelly eyeballs. The cake is moist coconut filled with white chocolate ganache (dyed red, of course) and topped with coconut cream cheese frosting.
These were really delicious but maybe looked a bit too creepy…
- 175g butter, softened
- 175g caster sugar
- 1/2 tsp vanilla extract
- 3 eggs
- 160g self-raising flour
- 15g (1tbsp) cornflour
- Scant 1/2 tsp baking powder
- 40g desiccated coconut
- 120ml milk
For the ganache filling
1/2 cup (150ml) double cream
100g white chocolate
Food dye paste (optional)
For the frosting
Make your cake
- Make sure your ingredients are at room temperature. Get everything out of the fridge at least half an hour before you start.
- Boil the milk and pour over the desiccated coconut. Leave to cool.
- Prepare your 12 paper cases
- Preheat oven to 180C (160 fan)
- In a large bowl, cream the butter and sugar until light and fluffy
- Mix in the vanilla until well combined
- Add the eggs one at a time and mix until thoroughly incorporated, adding a heaped spoonful of flour between each addition.
- Add the remaining dry ingredients and mix well.
- Give the coconut/milk mix a good stir, then add and stir through.
Here’s my coconut infused milk ready to add to the batter
Divide between your paper cases and bake for 12-18mins until the cakes pass the skewer test.
- Heat the coconut milk and sugar until hot but not boiling. Leave to stand, covered, to keep warm.
- Meanwhile, soak the gelatine in 1/4 cup cold water until soft, about 5 mins. Add to the warm coconut milk and stir until the gelatine dissolves.
- Pour into half-spherical moulds. I used a silicon cake pop pan, but a paint palette would also work. Refrigerate for about 4 hours until set, then carefully remove the eye balls. I found that chilling mine in the freezer then removing with the help of a warm spoon helped to stop them from breaking.
- Paint on food colouring using a small clean paintbrush.
Make the ganache
Finely chop the white chocolate and place in a heatproof bowl.
Scald the cream in a small pan, then pour over the chocolate. Leave to stand for a minute, then stir until smooth, adding your colour if desired.
This ganache will set softly and makes a good filling.
Make your frosting
Colour if you like.
Use a teaspoon to cut the centres out if your cupcakes. Fill with 1-2 tablespoons of ganache. It might soak into the cake slightly but don’t worry, it won’t go all the way through.
Dollop a tablespoon or two of frosting on top, then carefully position your eyeballs.
You’re ready to terrify and delight your guests.
Mwah ha ha!
This post was written my Halloween guest contributor,
Vampire Nicki Minaj