Bounty Cupcakes
Light coconut and Bounty vanilla sponge cupcakes topped with delicious silky smooth coconut Swiss meringue buttercream and decorated with a Bounty bar.
Equipment
- Piping Bag
- Wilton 1M Piping Nozzle
- Cupcake Cases
- 12 Hole Baking Tray
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
Video
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.