Cherry and Coconut Cupcakes

I made because my boyfriend’s parents were visiting. The dessicated coconut adds an unusual texture to the cupcakes, with the glace cherries giving a welcome burst of sweetness every so often.

IMG_20131102_055249 Ingredients (makes about 12): 

  • 115g stork margarine
  • 115g caster sugar
  • 2tbsp milk
  • 2 free range eggs
  • 85g self raising flour
  • 1sp baking powder
  • 85g dessicated coconut + more to decorate
  • 115g glace cherries, rinsed, dried and quartered
  • 12 glace cherry halves, to decorate (in practice, a 200g tub is about right to do everything in this recipe)
  • 125g unsalted butter, softened
  • 125g icing sugar
  • 1/4 tsp vanilla extract


  • Preheat the oven to 180C / 350F / Gas Mark 4.
  • Beat the stork, caster sugar, eggs, flour and baking powder until smooth
  • Add the milk
  • Fold in the dessicated coconut
  • Add the glace cherries and integrate gently
  • Divide between the cupcake cases and cook for 20-25 minutes
  • Whilst it’s cooking, make up the buttercream – beat together the softened butter, icing sugar and vanilla extract until you are left with a smooth mixture.
  • Allow the cupcakes to cool, then decorate with the buttercream, a sprinkling of dessicated coconut and a cherry on top.
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2 thoughts on “Cherry and Coconut Cupcakes

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  2. Charisma says:

    Love coconut cakes and these looks lovely!

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