Name: Coconut cherry heart cupcakes
Cook time: 35 min
Total time: 35 min
Ingredients: 125 gram butter, softened; 1/2 teaspoon coconut essence; 2/3 cup (150g) caster sugar; 2 eggs; 1/3 cup (80ml) milk; 1/2 cup (40g) desiccated coconut; 1/3 cup (70g) red glacé cherries, chopped coarsely; 50 gram dark eating chocolate, chopped coarsely; 1 cup (150g) self-raising flour; 1/4 cup (35g) plain flour; 150 gram white chocolate melts, melted; pink food colouring; Milk chocolate ganache; 100 gram milk eating chocolate, chopped coarsely; 1/4 cup (60ml) cream

Ingredients

125 gram butter, softened

1/2 teaspoon coconut essence

2/3 cup (150g) caster sugar

2 eggs

1/3 cup (80ml) milk

1/2 cup (40g) desiccated coconut

1/3 cup (70g) red glacé cherries, chopped coarsely

50 gram dark eating chocolate, chopped coarsely

1 cup (150g) self-raising flour

1/4 cup (35g) plain flour

150 gram white chocolate melts, melted

pink food colouring

Milk chocolate ganache

100 gram milk eating chocolate, chopped coarsely

1/4 cup (60ml) cream

Method

1.Preheat oven to 180°C/160°C fan-forced. Line 6-hole texas (¾-cup/180ml) muffin pan with paper cases.

2.Beat butter, essence, sugar and eggs in small bowl with electric mixer until combined. Stir in milk, coconut, cherries and chocolate, then sifted flours.

3.Spoon mixture into paper cases; smooth surface. Bake cakes about 35 minutes. Turn cakes onto wire rack to cool.

4.Make milk chocolate ganache; place chocolate in small heatproof bowl. Bring cream to the boil in small saucepan; pour over chocolate, stir until smooth. Cover; stand at room temperature until ganache is spreadable.

5.Divide white chocolate evenly among three small bowls; tint two portions with two different shades of pink.

6.Using small piping bags; spoon a different coloured chocolate mixture into each bag. Pipe different coloured heart shapes in varying sizes, onto baking paper lined oven tray. Set at room temperature.

7.Spread cakes with ganache; decorate with coloured hearts.

This recipe also makes 12 standard muffins (⅓-cup/80ml capacity holes). Bake cakes for 20 minutes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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