Thursday, 10 March 2016

Coconut cup(fairy)cakes with milk chocolate ganache

I pushed myself to make the Coconut cupcakes with milk chocolate ganache last night, aware I was pushing the deadline for inclusion in the Alpha Baker's weekly roundup. It's been a tiring week and baking motivation was pretty low. Lucky the task this week was just cupcakes and as long as you quickly avert your eyes from the optional silky meringue buttercream recipe, we're in quick and easy territory. 

These came out pretty well although I didn't fill the papers with enough mixture so the cakes were a bit small. However they were very delicious with the milk chocolate ganache and the sprinkle of toasted coconut.  

One tip I was very interested to see in the recipe was that leaving them to rest in the papers for 20 minutes before baking will help with doming the tops. I didn't know that and I always struggle with getting a good shaped cupcake (or as we used to call them, 'fairy cakes'). I'm not very good with anything you need to fuss around with and cupcakes fall into that category. Still these don't look too bad and my colleagues appreciated the morning tea snack.

Next week the Alpha Bakers are making Dutch Pecan Sandies.


  1. Did the ones you make in the taller cupcake cakes lift off from their liners? I find it happened to mine. The shorter ones was ok..although some lifted off. Fairy cakes are more buttery than these I think. :) I like fairy cakes.

  2. I've read the name "fairy cakes" on British baking sites for years and it took me awhile to figure out they are cupcakes but wasn't quite certain! I like the name fairy cakes much better! Yours turned out quite nice and the chocolate ganache looks irresistible.

  3. Nice write up on the (fairy cakes) and your cupcakes look nice, did you have a problem with the ganache? I did , so I decide to chill and whipp it.

    When you have a moment please stop by..

  4. reminds me of when i was in Melbourne and discovered fairy floss. the word fairy is so magical. thanks for highlighting the technique of leaving the batter in the pans for 20 minutes--it took years to figure this out!