A simple recipe for light, soft and moist Bounty cupcakes. If you love the Bounty flavour you won't be able to resist these coconut sponge cupcakes with coconut flavoured Swiss meringue buttercream topped off with your favourite Bounty bar.
For this recipe, you will need: self-raising flour, caster sugar, desiccated coconut, butter, vanilla, eggs, milk, Bounty bars and coconut extract.
I made a Bounty Cheesecake for a dinner party recently and as I had Bounty bars left over I thought what better way is there to use them than turning them into cupcakes?
The Bounty Cheesecake was such a hit that I wanted to emulate the tropical Bounty taste and capture it in cupcake form.
BOUNTY CUPCAKES ARE THE TASTE OF PARADISE!
Cupcakes are my weakness, I really enjoy making (and eating) them. Cake is wonderful of course, but there is just something so great about a miniature version of your favourite cake piled high with frosting and presented in a cute cupcake case.
I describe these Bounty cupcakes as the taste of paradise!
Cupcakes are, of course, the perfect option when you need to bake for several people at once - a party for instance or school bake sale. They are also easier to control than a cake, getting a perfect bake on cupcakes is simple and I promise you, my cupcake recipes will never fail you!
As always, I went with one of my simple vanilla cupcake recipes as a base for these cupcakes and added in the Bounty flavours. I added chopped Bounty bars to the cupcake batter so the flavour really shone through.
These Bounty Cupcakes are a one bowl recipe. You can add all the cupcake ingredients to a mixing bowl and beat them together. You can easily use a hand-held electric whisk for this rather than a stand mixer. Just make sure your butter is really soft or it will be difficult to get a fluffy mix!
I often do the creaming or reverse creaming method for cupcakes to get a really light and moist cupcake but I find this recipe lends itself really well to the 'chuck it all in' approach.
I do love a quick baking session! It means you can spend a bit more time on the buttercream...
COCONUT SWISS MERINGUE BUTTERCREAM
I wanted a really smooth buttercream so rather than melting down Bounty bars or using desiccated coconut to flavour the buttercream I kept things simple by using a teaspoon of coconut extract.
I have used Swiss meringue buttercream for this recipe, I did this because I haven't shared a swiss buttercream with you for a while. Also because I wanted the frosting to look super silky smooth and glossy for these extra special Bounty cupcakes.
Swiss meringue is not quite as sweet as other frosting and as there is quite a lot of coconut in the cupcakes I didn't want the flavours to be overwhelmingly sickly.
I think people get a bit afraid of Swiss meringue buttercream because it's a bit more involved but it doesn't really take too much effort.
Remember, it's the same as when you're making meringues: you need the exact same amount of caster sugar (200g) to egg whites (200g or about 6 large egg whites) ratio and they have to be measured carefully.
- Crack eggs and separate them into small bowls instead of into your mixing bowl. This is just in case you get a bit of shell or egg yolk in the bowl because your whites won't whip. Even better - use a carton of egg whites instead of breaking any eggs because it's much easier.
- Once you've separated the egg whites and have them measured to exactly 200g you can put them in a mixing bowl with exactly 200g of caster sugar. You can use granulated sugar but caster is better.
- You will be using the double boiler method, which is basically your mixing bowl sitting on top of a pan of boiling water. Don't let the mixing bowl touch the water otherwise you'll end up with scrambled eggs! The purpose of this is to heat the egg whites up and dissolve the sugar, this makes the egg whites more stable and easier to whip into a beautiful swiss meringue.
- Whisk the egg white and sugar mixture for 3-4 minutes then test it with your fingers to make sure all the sugar has dissolved and it doesn't feel grainy.
- At this point, you can attach the bowl to your stand mixer fitted with the whisk attachment and beat it on high for about 5 minutes.
- Your egg whites will turn into a bright white thick and glossy meringue that forms stiff peaks.
- Add the butter a tablespoon at a time, once all the butter has been added your mixture will have changed from glossy white and will probably look like it's split. DO NOT PANIC!
- Keep beating until the butter and egg whites come together, and that's when the magic happens. You'll end up with the silkiest buttercream you've ever seen, I promise.
- Add a teaspoon of coconut extract and mix well.
- Now you're ready to ice your cupcakes.
WHAT MAKES THESE BOUNTY CUPCAKES SO GOOD?
- Light
- Fluffy
- Moist
- Easy
- Silky smooth Swiss meringue buttercream
- Full of coconut flavour!
HOW TO MAKE BOUNTY CUPCAKES
Making Bounty cupcakes couldn't be easier, just follow the instructions below. There are step by step images to help you and a how-to video in the recipe card.
- Preheat your oven to 190ºC/ 170ºC FAN/ Gas 5
- Add all the cupcake ingredients to a large mixing bowl and beat until light and fluffy
3. Divide the mixture between 12 cupcake cases, filling them ¾ full
4. Bake for 18-20 minutes or until a skewer inserted comes out clean
5. Transfer the cupcakes to a wire rack and leave them to cool
6. To make the Coconut Swiss Meringue Buttercream - please see steps 1-10 under the subheading: 'Coconut Swiss Meringue Buttercream' above.
7. To decorate, transfer the frosting to a piping bag fitted with a piping nozzle. Pipe swirls of buttercream on top of your cupcakes and finish with a Bounty bar to decorate
OTHER RECIPES I THINK YOU'LL ENJOY
I hope you enjoy making and eating these delicious Bounty Cupcakes as much as I do. The Swiss Meringue buttercream is a bit more effort but so worth it!
If you loved this recipe I would really appreciate it if you’d leave me a 5-star rating below and leave a comment.
Bounty Cupcakes
Light coconut and Bounty vanilla sponge cupcakes topped with delicious silky smooth coconut Swiss meringue buttercream and decorated with a Bounty bar.
Ingredients
Cupcakes
- 175 g self-raising flour
- 140 g caster sugar
- 50 g desiccated coconut
- 140 g unsalted butter, softened
- 1 tsp vanilla extract
- 2 large eggs
- 4 tbsp whole milk
- 4 Bounty bars , chopped (8 individual bars)
Coconut Swiss Meringue Buttercream
- 200 g egg whites, (approx 6 large eggs)
- 200 g caster sugar
- 500 g unsalted butter, softened
- 1 tsp coconut extract
- Bounty bars, to decorate
Instructions
Cupcakes
- Preheat your oven to 190ºC/ 170ºC FAN/ Gas 5
- Add all the cupcake ingredients to a large mixing bowl and beat until light and fluffy
- Divide the mixture between 12 cupcake cases, filling them ¾ full
- Bake for 18-20 minutes or until a skewer inserted comes out clean
- Transfer the cupcakes to a wire rack and leave them to cool
Coconut Swiss Meringue Buttercream (see subheading in body of post for detailed instructions)
- Add egg whites and caster sugar to a mixing bowl and heat using double boiler method
- Whisk the egg whites and sugar for 3-4 minutes until you can feel no sugar grain when it's tested between your fingers
- Transfer bowl to stand mixer with whisk attachment. Whisk on high speed for 5 minutes until mixture is bright white, thick, glossy and forming stiff peaks
- Add butter a tablespoon at a time. If the mixture splits keep beating until it comes together
- Add coconut extract and mix well
- Transfer to a piping bag and pipe swirls on top of cupcakes
- Decorate with a Bounty bar
Notes
Please see 'Coconut Swiss Meringue Buttercream' subheading for detailed instructions on how to make the frosting.
These cupcakes will keep for 3-4 days if stored in an airtight container.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 688Total Fat: 47gSaturated Fat: 30gUnsaturated Fat: 0gCholesterol: 146mgSodium: 39mgCarbohydrates: 40gFiber: 1gSugar: 29gProtein: 5g
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