Rama | Recipes

Granadilla and coconut cupcakes

  • 8 extra large eggs
  • 520g castor sugar
  • 560g cake flour
  • 30 ml baking powder
  • 400ml milk
  • 200g Rama Perfect Bake
  • 10ml vanilla essence
  • 100ml fresh granadilla pulp
  • 125ml desiccated coconut
Butter icing:
  • 125g Rama Perfect Bake
  • 375ml (200g) icing sugar
  • 5ml vanilla essence
  • 15ml milk, if required.
  1. Preheat the oven to 180˚C.
  2. Line a 20cm x 24 cm baking tray with baking paper and grease with Rama Perfect Bake.
  3. For the sponge: cream the eggs and sugar together until thick and light.
  4. Sift the flour and baking powder together and fold into the egg and sugar mixture.
  5. In a saucepan, heat the milk and Rama. Do not boil. Stir milk mixture add 100 ml fresh granadilla pulp, and 125 ml desiccated coconut, and vanilla essence into batter.
  6. Mix the batter like usual and pour into the cupcake moulds. Bake for 15 minutes or until a skewer comes out clean. Cool on a wire rack before decorating with the lemon curd.
  7. For the icing: beat all the ingredients together until smooth and creamy.
  8. Leave the cupcakes to cool completely before icing.