fbpx
DOWNLOAD YOUR FREE FESTIVE COOKBOOK!
RecipesSarah ButlerV-Day

Coconut Fairy Cakes with Marbled Chocolate Top

15 min Cook
2600
129
Share
Scroll to recipe

Love will certainly be in the air if you make these delicious Coconut Fairy Cakes with Marbled Chocolate! This fab Recipe by Sarah Butler will definitely earn you some serious brownie points and with two ways to decorate, not only are they fun to make, they are sure to impress your loved one too!

Whether you’re celebrating Valentines or Galentines, you won’t want to miss this giveaway with Sarah for your chance to WIN A GORGEOUS BAKING HAMPER!

T&C’s apply.

CLICK THIS BUTTON TO SEE HOW TO ENTER THE GIVEAWAY!
Share
Coconut Fairy Cakes with Marbled Chocolate Top

Coconut Fairy Cakes with Marbled Chocolate Top

agnesgempackfoods-ie
prep time
25 min
cooking time
15 min
servings
10
total time
40 mins

Equipment

  • 4 x Bowls

  • Whisk or electric/handheld mixer

  • Bun tray

  • Bun Cases

Ingredients

Instructions

1

To make the Cakes:

Pre-heat oven to 200C/180C fan/Gas.
2
In a large bowl, whisk together the caster sugar and butter with a handheld mixer until pale in colour.
3
Crack in one egg at a time, mixing between each.
4
Sieve in the self-raising flour and mix until all combined.
5
Spoon 1 tbsp of the mixture into each bun case.
6
Bake in a pre-heated oven 200C/180C fan/Gas 6 for 12-15 minutes until golden.
7
Allow to cool completely before decorating.
8

For the melted chocolate marble effect:

Spoon 1 tbsp melted milk chocolate over the top.
9
Using a piping bag, pipe the white chocolate in a swirl pattern.
10
Use a skewer or the tip of a small knife to gently swirl the chocolates together so that they marble but don't completely combine.
11

For the two tone buttercream frosting:

Beat the butter and icing sugar together for 5 minutes.
12
Divide the mixture evenly into two bowls.
13
Add the cocoa powder and melted milk chocolate into one bowl and mix.
14
Add the milk chocolate into the other bowl and mix.
15
Pour chocolate and milk chocolate buttercream into individual piping bags, snip 5-10mm off the tops of each bag.
16
Place both bags into a single piping bag fitted with a nozzle and a pipe into cupcakes in a swirl for a two-tone effect.
2600
129
Share

Leave a Reply

Your email address will not be published. Required fields are marked *

×
BakingRecipesV-Day

Heart-Shaped Checkerboard Cake

8-10 mins Cook