it’s been so long since I baked for fun and experimented, it feels good right down to your bones trying new things! ah this is the life. yet i didn’t stray too far from dessert, more specifically cupcakes, as again I was having to use some of the flavours for a taste testing i had this morning. i can’t wait to start cooking or making something savoury! if you guys haven’t noticed, i’ve got a new “To-Bake/Make” bar on the sidebar on your right, most of them are sweet…but if you guys have any suggestions I’d love to add it on there!

back to the topic, yes, i finally baked something other than chocolate. in fact I tried TWO new things at one go and the very first of them was crunchy coconut cupcakes! now when I say crunchy, i really mean so many other things. moist. flavourful, a light flakey crunch in a delicious butter cake, an interestingly sweet but succulent taste of juicy coconut jam packed on top…

another bombardment of taste was a drizzling of chocolate right over the coconut (So I got lazy with this and used a spoon! no wonder the drizzling turned out so fat! But I would like to say this is the sign a true gourmet who’s lack of care for aesthetics result in supreme yumminess…or I may just be lying to myself. Hehe!)

what they really evolved into, was sneak into becoming Bounty Cupcakes. Which was pretty good, If I don’t say so myself. I would’ve done a choco-dip like McDonalds does, but I just didn’t. What a cool picture I’d get if I had a bite out of a cupcake like that! Triple layered: Chocolate, coconut, cake. Mmm. Well there’s always next time.

bounty cupcakes
makes 24

ingredients
01 butter cake recipe (250g butter) + 60 to 80g dessicated coconut
02 bounty styled sweet coconut (recipe a few posts below)
03 180g chocolate melted and stirred in with 2tbsp vegetable oil (I used olive)

instructions
01 bake the butter cupcakes (having added the coconut at the very last mix)
02 make the sweet coconut
03 melt the chocolate in the microwave for 30 to 40 seconds or over double boil and stir in the vegetable oil

to assemble
01 press the sweet coconut on top of the butter cupcakes
02 drizzle the melted chocolate on top OR
03 do a choco-dip by adding 1 more tbsp of oil into the chocolate, pressing the sweet coconut on the cupcakes, refridgerate for half an hour and quickly dipping it upside down into the chocolate mixture.

Bon appetit! so tasty! it is a MUST to eat this refridgerated, or at least slightly chilled. heavenly to the senses!