I’m not the biggest fan of Bounty bars, but “Bounty spread” sparked my curiosity and I decided to give it a try. Back when it was first introduced in the UK, everybody was crazy about it and I’ve just understood why. Despite the absence of chocolate, the spread is heavenly!
It is sweet, creamy and packed with real coconut flakes. You can spread it on toast, rice cakes, pancakes or, as I’ve discovered, make frosting out of it.
Vanilla cupcakes topped with coconut frosting sounded like the perfect combination, plus I wanted an all-white design to contrast my gorgeous, personalized birthday present 😀
THE RECIPE (makes 9 large cupcakes)
You will need:
*A muffin/cupcake tray
For the cupcakes:
*165 g self-raising flour
*165 g unsalted butter (at room temp.)
*165 g caster sugar
*3 tbsp milk
For the coconut frosting:
*210 g butter (at room temp.)
*240 g Bounty spread
- Preheat the oven to gas 4/180C/350F.
- Beat the eggs well and leave aside. Cream the butter and sugar together, using an electric whisk, until pale.
- Add a splash of vanilla extract then gradually pour the beaten egg while mixing.
- Sift in the flour and mix well with a large metal spoon until fully incorporated.
- Add a few tablespoons of milk, usually around 3, to thin the mixture to what Jamie Oliver calls “spoonable” consistency.
- Arrange the cupcake cases in the tray and spoon equal amounts of the batter into each case.
- Leave in the oven for approx. 20 mins or until toothpick comes out clean.
- Cream the butter on its own, using an electric whisk, until smooth and pale.
- Add the Bounty spread and mix well.
You could add icing sugar to soften the frosting further, but the Bounty spread is sweet enough, in my opinion.
When the cupcakes have cooled, play around with the frosting and maybe a handful of coconut flakes 🙂