Coconut ice cupcakes with vanilla rose syrup

Coconut ice cupcakes with vanilla rose syrup

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Recipe by Justine Edward, Queensland, Australia

  • Sub Category Name
  • Recipe Source Name
    Real High Tea at Home Recipes


  • 150g unsalted butter
  • ¾ cup of castor sugar
  • ½ teaspoon vanilla bean paste
  • 2 eggs
  • 1 cup wholemeal self-raising flour
  • 1 cup desiccated coconut
  • 1/3 cup ground almonds
  • 1/3 cup coconut cream
  • 3 Dilmah Rose with French Vanilla tea bags
  • ¾ cup very hot water
  • 1 cup of castor sugar
  • ½ tsp vanilla bean paste

Methods and Directions

  • Beat butter, sugar and vanilla bean paste until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • In another bowl combine flour, desiccated coconut and ground almonds.
  • Fold flour mixture and coconut cream alternatively into creamed butter mix.
  • Spoon into patty cases or a greased cupcake tray and bake at 180°C (160°C fan forced) for 15-20 minutes.
  • Remove from oven and pierce tops of cupcakes with a skewer.
  • Spoon over hot syrup and cool slightly in pan before removing.
  • To make the syrup, boil water and leave to stand for 5 minutes.
  • Place 3 Dilmah Rose with French Vanilla leaf bags into a mug or teapot.
  • Measure out ¾ cup recently boiled water and pour over tea bags. Steep for 3 minutes.
  • Place castor sugar and vanilla bean paste in a small saucepan.
  • Remove tea bags and add tea to the saucepan. Stir over low heat until sugar dissolves.
  • Turn heat to high and bring to the boil without stirring.
  • As soon as syrup begins to boil remove from heat.
  • Spoon over hot cupcakes and serve.
Serving Suggestion
  • Serve this with your favourite cup of Dilmah Pure Ceylon tea

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