As soon as I saw these babushka cupcake cases it was just love. Look at those babushkas. They’re so funny! I actually got all the way to the counter before I paused and thought, hang on, all these babushka cupcakes cases I’m holding. Do I really need four packages? Possibly that would be too many babushkas. So I just bought one.
As I was baking these miniature coconut muffins this afternoon my mum had her friend over for lunch. They ate the most awful thing I’ve ever seen. It was confit duck, in a can! It was a large silver fancy can with French writing on it but that doesn’t really improve the idea of sweaty grey duck in a can to me.
Uuugh, the smell. The sight! And they loved it, they were all over that duck like it was an imported delicacy. (It actually might of been an imported delicacy). It was such a contrast to my beautiful babushka muffins.
I don’t know what the duck has to do with these coconut muffins in dark chocolate glaze, I just associate the two together now because I was so immersed in the duck’s odour as I made these. The true inspiration here came from the babushkas, I can’t take away their credit. But the recipe was inspired by trusty old Bill Granger’s famous coconut bread.
I halved the recipe which made six towering (but actually mini if you can’t tell from the photos) coconut cupcakes. The smell of these baking was phenomenal! They’re so light and fluffy and crunchy on top. They rise like little beasts as you can see. The chocolate glaze was a delicious addition to fancy these up a little but next time I might try a lime cream cheese frosting, or just plain jane. Warm with a little pat of butter, these muffins don’t get much better. I’m slooowly getting to know my camera but brown things are still very difficult for me to photograph! Give me time my friends.
Coconut and Dark Chocolate Muffins: Adapted from Bill Granger’s recipe
1 large egg
160ml (2/3 cup) milk (light is fine)
1 tsp vanilla essence
100g (1/2 cup) granulated white sugar
1 tsp baking powder
155g (1 cup) plain flour
70g (1 scant cup) dessicated coconut
45g (3.5 tbsp) melted butter
Preheat oven to 170C or 340F. Line six cupcake tins with cupcake cases. Whisk together in a small bowl the milk, egg and vanilla until combined. Sift the flour and baking powder into a medium bowl and mix in the sugar and coconut. Make a well in the centre and pour in the milk mixture, stirring to combine. Carefully pour in the melted butter and stir until mixture is smooth. Spoon into cupcake cases and bake for 12-15 minutes, until golden brown on top. Leave to cool.
Optional ganache: Melt 25g (1 heaped tbsp) salted butter with 85g (3 ounces) dark chocolate and stir together. Leave to cool until a little thicker. Gently pour or spread over the cupcakes and leave to set.