I am not sure if you get Bounties outside the UK but they are my favourite chocolate bar. They basically consist of a sweet coconut centre covered in either milk or dark chocolate. Mr O also loves them so as a special treat I tried to replicate them in cupcake form. It’s a coconut sponge base with a coconut and chocolate frosting and a little Bounty surprise in the middle.
For the cupcakes
120g plain flour
140g caster sugar
2 teaspoons baking powder
A pinch of salt
40g butter at room temperature
120ml coconut milk
1/2 teaspoon vanilla extract
1 1/2 large Bounty bars (the ones that come with two portions to each bar)
For the frosting
200g icing sugar
65g butter at room temperature
3 tablespoons coconut milk
Extra desiccated coconut to decorate.
Preheat the oven to 180 C. Line a 12 hole muffin tray with paper cases.
Put the flour, sugar, salt, baking powder and butter in a large mixing bowl. Mix to a sandy consistency using the paddle attachment of your standing mixer… or if like me you don’t have one you can rub together with your fingertips because if you try to use a handheld mixer it goes everywhere.
Mix together the coconut milk and vanilla extract. Add to the flour mixture and beat with an electric mixer until well combined. Add the egg and beat well. Scrape down the sides to make sure there is no unmixed batter left behind.
Cut each Bounty segment into 4 pieces and place a piece in the bottom of each cupcake liner. You could also use the Bounty sweets from a packet of Celebrations if you haven’t already eaten all of them. Divide the cupcake mixture between the liners. Bake in the centre of the oven for 15 – 20 minutes until a skewer inserted into the centre of each cake comes out clean. Allow to cool in the tins for a couple of minutes before removing to a cooling rack to cool completely.
To make the frosting cream together the butter, cocoa and icing sugar. I cheat and do this step in the food processor to form a paste. Add the coconut milk and beat at a slow speed to get a creamy consistency. The turn up the mixer and beat well for 5 minutes. When the cakes are completely cooled spread the frosting over the top and then dip each one in desiccated coconut.