So let's get to it and bake!
Victoria Sponge Cupcakes decorated with a Water Icing and Toasted Coconut. Yum
Yield: 6 muffin size cupcakes
Time: hands on time 20 minutes; plus 20 minutes bake time; cooling time
Freezable: Yes, undecorated
You will need:
Electric Hand Held Beater
Spatula or large Metal Spoon
Muffin size Paper Cases
Muffin Baking Tray
For the sponge mixture
90g Unsalted Butter, softened
45g Golden Caster Sugar
45g Caster Sugar
2 Eggs, lightly beaten
90g SR Flour, sieved
1 - 2 tablespoon milk
For the Water Icing and toasted coconut
70g Icing Sugar
1 - 2 handful of Desiccated Coconut
How to make them:
1. Pre-heat the oven to 190c / Fan 170c / Gas 5. Place the muffin cases into the muffin tray.
2. Make the sponge. Use either the creaming-in-method OR the all-in-one method.
Creaming-in-Method: Place the softened butter and sugar into a good sized bowl and beat together with a wooden spoon or electric beaters until pale and fluffy. Gradually add the beaten egg a little at a time, beating well after each addition. Beat in the milk. Sieve the flour into the mixture. Using a spatula or large metal spoon fold this in gently.
All-in-One Method: Place the eggs into the bowl & lightly whip to break them up. Add the very soft butter, sugar, milk and flour. Use the beaters to blend the ingredients together. Avoid over mixing.
3. Fill the muffin cases. Using a teaspoon, fill the cases with the batter mixture. You're aiming for them to be half to two-thirds full. You may decide to weigh each muffin to ensure equal sizes. Each cupcake will weigh about 57g - 58g.
4. Bake. Place the muffin tray in the centre of the oven and bake for about 20 minutes. You may need to rotate the tray after 15 minutes of baking. Once baked, remove from the oven and place on a cooling tray.
5. Toast the coconut. Place the frying pan over a medium heat on the hob (no oil required). Add 1-2 handfuls of the desiccated coconut. Spread it out into an even layer. Use a wooden spoon to regularly move the coconut around to avoid it burning. Once the coconut is a lovely golden colour tip into a bowl and se aside to cool.
6. Mix the water icing. Place the icing sugar into a small bowl. Add a teaspoon of water and mix together. Add drips of water until a thick but spreadable paste is achieved.
7. Decorate the cupcakes. Place a teaspoonful of the icing onto a cupcake. Use the back of the teaspoon to gently spread the water icing over the top of the cupcake. Holding the cupcake around its sides, tip it upside down and gently dip the iced face into the toasted desiccated coconut. Set aside to allow the water icing to firm up. Repeat with the remaining cupcakes.