Chocolate Cupcakes with a coconut filling, decorated with blue buttercream, coconut dusting and a piece of bounty.
When you get a tub of celebrations, which ones are left at the end?
My husband and I were obviously meant to be, because he eats the Twix, Mars, snickers, galaxy, and I have the Maltesers, milky ways and bounty’s!
I’m determined to make my way through the celebrations tin and make a cupcake or cake based on each one! Obviously, I had to start on one of my favourites first…
- Use food colouring gel instead of liquid for the blue, as the liquid is too thin and can spoil the consistency of the icing.
- I would recommend only adding the bounty before serving, because bounty’s are supposed to be moist, but will dry out if left on the cupcake too long.
- This recipe makes 12 cupcakes.
- The cupcakes must be stored in an airtight tin and will keep for around 5 days if stored correctly.
Here’s how I made my Bounty Cupcakes
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Ingredients (makes 12)
- 5oz caster sugar
- 5oz margarine
- 4oz Self raising flour
- 2 eggs
- 2 tablespoons cocoa powder
- 12 teaspoons desiccated coconut
- 14oz icing sugar
- 7oz butter
- 3 bounty chocolate bars
- desiccated coconut (for sprinkling over)
- blue food colouring gel
What you’ll need to make these Bounty Cupcakes
Wire Cooling Rack
Large Drop Flower Nozzle
Blue Food Colouring Gel
To prepare, preheat the oven to 180C and place 12 cupcake cases in a bun tin.
- Firstly, place the margarine and sugar in a mixing bowl and beat with electric whisk or in food processor until light and fluffy.
- Secondly, add the eggs and mix until combined.
- Add flour and continue to mix until combined.
- Add cocoa powder and continue to mix until combined.
- Take half of your mixture, and divide it between the twelve cupcake cases in the bun tin.
- Make a well in each one and place a teaspoon of coconut.
- Take the other half of your mixture and cover over the coconut in each bun case.
- Bake for approximately 20-25 minutes.
Tip – avoid opening the oven door until they are ready to take out. Check by looking through the glass window in the oven door.
Tip – when you think they are ready, you can open the oven door and press on the middle of the top of the cupcakes with your finger. If it leaves a dent in the cake, you must shut the door again swiftly and bake for longer. If it springs back up then the cupcakes are ready to be taken out of the oven.
- Beat icing sugar and butter in a mixing bowl until it is completely mixed together and forming a smooth paste.
- Separate the mixture into two dishes.
- In one dish, add blue food colouring gel and mix. Keep adding and mixing until you get the colour depth you want, or until similar to the blue of a bounty wrapper.
- Tear off a large square of cling film and place flat on the worktop. Paste both the blue and cream icing in two lines next to each other and roll it up in the cling film. This will leave you with a tube-like roll of icing with a hole at either end. At one end, tightly twist the cling film to close the hole, twisting up to as far as meets the icing. At the other end, Loosely twist the cling film.
- Loose end first, place the cling film icing roll into a piping bag with a drop flower nozzle.
- From the top of the piping bag, squeeze the icing down towards the nozzle. Test on a piece of greaseproof paper.
- Applying pressure downwards on the piping bag, ice the cupcake from the outside in, using 3 circular motions until it all meets in the middle.
- When you have completed your icing swirl, stop applying pressure and drop it down before lifting away.
- Sprinkle coconut over the swirl.
- Finally, remove one of the small bounty bars from the packet and cut in half and complete your cupcakes by placing it in the swirl (similarly to how you’d place a flake in a 99.
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If you liked this Bounty Cupcakes recipe, you may also like my Ferrero Rocher cupcake recipe. Click here to read it.