Cakeyboi Cupcakes AKA White Chocolate Coconut Cupcakes with Lemon Butter Frosting

Since I created Cakeyboi a year ago, I have often wondered what flavour he might be. So, with it being his first birthday I thought it was about time I set about making a Cakeyboi cupcake!

I thought long and hard, asked friends what flavour he might be, what flavour his frosting might be. And I came up with white chocolate coconut cupcakes with a tangy lemon butter frosting.

Quite a mouthful I know – but a delicious one! I tweaked a few recipes and came up with this original one of my own (frosting from allrecipes). I used cute little blue and white striped cases to look sort of like Cakeyboi’s colours, although of course he usually wears a plain white cupcake case. This recipe makes 12 cakeyboi’s.

Ingredients:

130 grams plain flour

½ teaspoon bicarbonate of  soda

½ teaspoon baking powder

¼ teaspoon salt

225 grams granulated sugar

60 grams unsalted butter, softened

1 teaspoon vanilla extract

160 grams cream of coconut cream

100 grams white chocolate chips (lightly dusted with flour)

Frosting:

500 grams icing sugar

120 grams unsalted butter, softened

30 ml freshly squeezed lemon juice

1 teaspoon lemon zest

1-2 tablespoons milk

adapted from AllRecipes

Method:

Preheat your oven to 180^oC and line a 12-cup cupcake tray with paper liners.

In a bowl sift together the flour, baking powder, salt and bicarb. Set aside.

In a bowl of a mixer, cream together the butter and sugar until pale and creamy. Add the egg and vanilla and beat until the mixture begins to look slightly thicker.

Add one third of the flour mix and beat into the wet ingredients until just combined. Add half the coconut cream, mixing this through. Add another third of flour, coconut cream so on, ending with the flour. Lastly fold through the white chocolate chips by hand. Divide the batter between the cases and bake into the oven until risen and golden, about 15 minutes, or until a toothpick comes out clean from the centre. Allow to cool completely.

To make the frosting, zest and juice some lemons to get the amounts above. In a bowl, beat together the softened butter and icing sugar, lemon juice and zest, until smooth. Add enough milk to get a smoother, pipeable consistency. If not using an icing bag, place the frosting in a food bag, snip off the corner and pipe on top of the cupcakes. Pop these into the fridge to allow the frosting to set up.

And there we have Cakeyboi cupcakes. I popped some candy eyes onto mine (I've also taken a photo of the cupcake without the eyes, for the squeamish amongst you!!) and a candle of course - it was for his first birthday. I have to admit I did feel a bit guilty eating the cupcake, but he was delicious, and he has lived to tell the tale! Enjoy…