Coconut & caramel cupcakes for the last dregs of summer apparently 🥥✌🏼 CUPCAKES 125g caster sugar 125g soft butter 2 eggs 120g self raising flour 25g desiccated coconut 1/4 tsp bicarb 2 tbsp coconut cream - Chuck all cupcake ingredients apart from the coconut cream into a mixing bowl/stand mixer and beat really well until fully combined. Add the coconut cream and mix for a a further 30 seconds. Divide the batter between 12 cupcake cases and bake at 170°C (fan) for 18 minutes. BUTTERCREAM 200g soft butter 350g icing sugar 100g caramel sauce Good pinch sea salt - Beat the butter for 5 minutes until really pale and whippy. Add the icing sugar in 2 stages, beating really well between each addition. Add the caramel sauce and salt and beat until fully incorporated. DECORATION Caramel sauce (there’s a recipe in my reels) Toasted coconut chips - Core each cupcake and fill with caramel sauce, pop the buttercream into a piping bag fitted with a multi star nozzle and pipe a swirl onto each cake, use the back of a spoon to make a crater on top of each cupcake. Add the coconut chips around the edge of the buttercream. Fill the craters with the remaining caramel sauce and ENJOY! #baking #baked #cupcake #cupcakes #caramel #coconutcake #coconut #foodphotography #foodtographyschool #foodtography #lumixgh5 #lightroom