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Coconut kitten cupcakes
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Prep Time:
65 minutes
Cook Time:
25 minutes
Total Time:
90 minutes
Impress guests with irresistible coconut cupcakes - a guaranteed hit!
Ingredients:
  • 125g butter, softened
  • 161.25 gm caster sugar
  • 165ml can coconut milk
  • 300.00 gm self-raising flour
  • 97.50 gm shredded coconut
  • 20.00 gm Dutch-processed cocoa
  • 3 x 50g Toblerone bars
  • 300g packet licorice allsorts (see notes)
  • 6 pink mini marshmallows, halved
  • 12 red candy heart lollies
  • Black writing icing tube
  • 24 Smarties (see notes)
  • 15cm piece licorice strap
  • 250g unsalted butter, softened
  • 450.00 gm icing sugar mixture
  • 51.50 gm milk
  • Black and orange gel food colouring
Instructions:
  • Preheat the oven to 180C/160C fan-forced and line a 12-hole, 1/3-cup-capacity muffin pan with paper cases.
  • Whip together butter, sugar, eggs, milk, and flour with an electric mixer until light and fluffy. Portion out the mixture into your pan and bake for 20-25 minutes until cakes bounce back when touched. Let them rest in the pan for 5 minutes before moving to a wire rack to cool.
  • While the cake cools, prepare the buttercream. Cream the butter in an electric mixer for 5 minutes until light and airy. Slowly incorporate the icing sugar mix until fully combined. Mix in 2 tablespoons of milk. Set aside ¾ cup of the buttercream. Divide the rest into 3 bowls. Color one bowl dark grey with black food coloring, tint another bright orange with orange coloring, and mix cocoa and a little more milk into the last bowl for a rich dark brown hue. Stir until well combined.
  • Start by putting 1/2 cup of coconut in a snap-lock bag. Add a touch of black food coloring, then seal the bag and massage the color into the coconut. Repeat the process with another 1/2 cup of coconut and orange food coloring. Finally, place the rest of the coconut in a bowl, add cocoa and 1 teaspoon of water, and mix until fully combined.
  • Frost 4 cupcakes with each color of buttercream. Cut Toblerone into individual triangles. From the allsorts, cut 8 white, 8 yellow, and 8 black squares. Trim offcuts. Cut squares into 1.5cm x 2cm triangles. Attach allsorts triangles to one side of each Toblerone using reserved plain icing.
  • Arrange 2 Toblerone pieces on each cupcake to form ears. Shape mini marshmallow halves into noses and place them on the cupcakes. Add 1 candy heart under the nose for the mouth. Draw 2 lines down the center of each Smartie to form pupils, then attach Smarties to cupcakes for eyes. Pipe buttercream swirls on either side of each mouth for cheeks. Sprinkle orange cupcakes with orange coconut, grey cupcakes with grey coconut, and brown cupcakes with brown coconut.
  • Slice the licorice strap into 5 x 3cm lengths. Thinly slice each piece, cutting the ends on an angle. Cut each slice in half lengthways to create thin whiskers, totaling 72 whiskers. Place the whiskers on buttercream cheeks and serve.

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