CHERRY CHOCOLATE COCONUT CUPCAKES
Chocolate-covered coconut candy is tucked inside each of these morsels. The ganache frosting is complemented by coarse sugar and chocolate-covered cherries. -Sandy Ploy, Whitefish Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- For ganache, place vanilla chips and butter in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chip mixture; whisk until smooth. Stir in extract. Cover and refrigerate for at least 4 hours, stirring occasionally., In a large bowl, beat the pie filling, buttermilk and eggs until well blended. Combine the flour, sugar, cocoa, baking soda, baking powder and salt; gradually beat into pie filling mixture until blended., Fill 24 paper-lined muffin cups one-third full. Cut candy bars in half; place half of a candy bar in center of each cupcake. Cover each with 2 tablespoonfuls batter. , Bake at 375° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip cherries in chocolate mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet. Refrigerate until set., Remove ganache from refrigerator; gradually beat in confectioners' sugar until frosting is light and fluffy. Pipe over cupcakes; sprinkle with coarse sugar. Garnish with chocolate-dipped cherries.
Nutrition Facts :
CHERRY AND COCONUT CAKE
Cherry and Coconut Cake
Provided by karen230674
Time 45m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Cream the butter or margarine with the sugar
- beat in the eggs and milk with a whisk (electric or hand)
- stir in the coconut and cherries
- fold in the self raising flour until mixture is a nice consistancy (not too runny not too stiff)
- line a loaf tin with greaseproof parchment paper and fill with mixture - sprinkle some more coconut on the top of the mixture
- place in preheated oven of 180 degrees C and cook for about 30 mins....after 30mins place some whole cherries onto the top of the cake and cook for another 10-15 mins...or until once cocktail stick comes out clean
CHERRY AND COCONUT MUFFINS
hearty food :) with a homemade feel
Provided by babybump
Time 30m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- preheat the oven to 175c/300/f gas 4
- place all your ingredients into a bowl keeping back the cherries and coconut and use an electric whisk to beat together for at least 2-3 minutes
- add your coconut and quarter your cherries leaving 18 out to top before putting in the oven
- place mix in cupcake cases and place whole cherries on top of the mixture
- bake in the oven for 20 minutes or till skewer comes out clean. place on a colling rack when cooled these can be frozen for 3 months in an air tight container or last 2 days if not freezing
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