Cherry Chocolate Coconut Cupcakes Food

CHERRY CHOCOLATE COCONUT CUPCAKES

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.

CHERRY AND COCONUT CUPCAKES

Steps:

• preheat oven to 180 degrees fan assisted line muffin tin
• beat butter and sugar until fluffy and creamy Add eggs little by little Fold in flour and dessicated coconut Add milk and vanilla extract stir in cherries
• Spoon into cases bake for around 20 mins

CHOCOLATE CHERRY CUPCAKES

Steps:

• Preheat the oven to 180C/gas mark 4.
• Melt the butter in a heavy bottomed pan.
• When it's nearly comletely melted, stir in the chocolate.
• Leave it for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted.
• Now add the cherry jam, sugar, salt and eggs.
• Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.
• Scrape and pour into the muffin papers standing in a muffin tin and bake for 25 minutes.
• Cool in the pan for 10 minutes before turning out.
• When the cupcakes are cool, break the chocolate for the icing into little piecesand add them to the cream in a saucepan.
• Bring to the boil, remove from the heat and whisk the mixture either by hand, or with an electric mixer till it's thick and smooth.
• Ice the cakes with a spoon and put a cherry on the centre of each cake.

CHOCOLATE CHERRY CUPCAKES

Steps:

• In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Place a rounded teaspoonful of pie filling in the center of each cupcake. Set remaining pie filling aside. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from pans to wire racks to cool completely. , Frost cupcakes; top each with one cherry from pie filling. Garnish with chocolate curls if desired. Refrigerate remaining pie filling for another use.

CHOCOLATE-CHERRY CUPCAKES

Steps:

• Bring cherries, sugar, and lemon juice to a simmer in a medium pot over medium-low heat. Cook until sugar is dissolved, stirring frequently. Remove 2 tablespoons of cherry juice from the pot and place in a small bowl. Stir in cornstarch until thoroughly combined. Add cornstarch mixture to the pot and simmer until thickened and slightly reduced, about 5 minutes more.
• Remove compote from heat and cool completely. Measure out 1 cup for the cupcake batter. Reserve remaining compote, about 6 tablespoons, for the frosting.
• Preheat the oven to 350 degrees F (175 degrees C). Line or grease two standard 12-cup muffin tins.
• Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.
• Beat brown sugar, butter, and white sugar together in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract. Mix in 1/3 of the flour mixture, stirring until just combined. Pour in 1/2 of the sour cream and cooled coffee; mix until just combined.
• Continue alternating additions of the flour mixture with sour cream and coffee, beginning and ending with the flour mixture, until batter is smooth. Do not overmix. Gently fold in 1 cup cherry compote. Fill each prepared muffin cup 2/3 full of batter.
• Bake in the preheated oven until the tops of the cupcakes spring back lightly when touched, 15 to 18 minutes. Cool in the tins for a few minutes before removing to a wire rack to cool completely.
• Prepare cherry buttercream while the cupcakes are cooling. Beat butter in a large bowl until light and fluffy. Add powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Add 2 tablespoons of cherry compote and beat on medium-high speed until thoroughly combined. Repeat twice more with remaining cherry compote, beating well after each addition. Add heavy cream and beat until frosting is fluffy, 2 to 3 minutes.
• Spread or pipe frosting over the cooled cupcakes.

COCONUT CHERRY CUPCAKES

Steps:

• Preheat the oven to 180Celsius/350Fahrenheit/Gas Mark 4, and lay out your bun cases in a bun tray. If you don't have a bun tray (like me), then just double layer the bun cases on a tray.
• Add caster sugar and 115g butter in a bowl and whisk together. When light and fluffy add 2 tbsp of milk, then gradually beat in the eggs. Don't worry too much if it curdles! Sift in the baking powder and flour and fold in gently. I didn't use baking powder so that's why it is optional. Then fold in the coconut.
• Then you want to cut up 115g of glace/maraschino/fresh cherries into quarters and fold into the mixture (actually save a few to put on the tops once you've spooned it all into the bun cases and they tend to sink when in the oven).
• Now spoon the mixture into the bun cases and add the remaining cut up cherries to the tops, then whack them in the oven for 20-25 minutes or until firm and golden. Then leave to cool on a wire rack.
• Add the remaining 55g of butter and the icing sugar together, don't mix too fast of the icing sugar goes everywhere! Then add in 1tbsp of milk to make it nice and fluffy. Once the buns are chilled, add the topping with a piping bag (again, I don't have one of these so just used a spoon). Then put a whole cherry on the tops of each one, then voila! Yummy Cherry and Coconut cupcakes :-)

COCONUT CHERRY MUFFINS

Steps:

• Preheat oven to 190C/375F/gas 5.
• Sift into a large bowl flour, baking powder, salt and caster sugar finally adding coconut.
• Cut cherries into pieces.
• In separate bowl whisk egg, milk, vanilla extract and oil until smooth.
• Make a well in centre of dry ingredients and add egg mixture, stir until just combined.
• Add cherries being careful not to overwork the batter.
• Spoon into greased or paper lined muffin cups 3/4 full.
• Topping. Mix remaining sugar and coconut, sprinkle evenly on top of muffins.
• Bake at 375 (Gas 5) for 20-25 minutes.