Cupcake experiment – Coconut-Lemon-Cranberry mini cupcakes


When I got up this morning I felt like baking. During my chores, I couldn’t help thinking of what to make and decided I didn’t want to follow a recipe.

I had a look in my pantry and came with the following experiment and I must say the cupcakes were very yummy. There was some chocolate ganache left. I couldn’t get it over my heart to throw it away, so I poured it into a mug, added some milk, heated it and had a very lush hot chocolate. Perfect to go with a cupcake (or two) on this rainy day.

Using dried cranberries gives them a Christmasy taste too, so I’m putting them on my menu for the holidays.

I hope you’ll try the recipe too.

Happy baking.



Coconut-Lemon-Cranberry mini cupcakes


Ingredients (makes 15)

  • 65 g coconut oil
  • 65 g selfraising flour
  • 0.5 tsp baking powder
  • 25 g dried cranberries
  • Large piece of lemon zest
  • 65 g fine white sugar
  • 1 large egg
  • 15 g desiccated coconut
  • 1 tsp lemon juice


  • Preheat the oven to 200°C.
  • Place 15 paper liners in a mini cupcake tin.
  • Melt the coconut oil in the microwave and let cool for a few minutes.
  • Mix the selfraising flour with the baking powder.
  • Give the flour mixture, the dried cranberries and the lemon zest a few pulses in the food processor.
  • Pour the coconut oil in a mixing bowl.
  • Add the sugar and mix with a hand held mixer for a minute or two.
  • Add the egg and mix for another minute.
  • Now pour the desiccated coconut in and mix again.
  • Add the flower mixture and mix until it is just incorporated.
  • Squeeze in the lemon juice and give it a last quick mix.
  • With a small ice cream scoop, fill ease case with 2 scoops (or use two teaspoons).
  • Baking for 10 minutes, or until a skewer comes out clean when you insert it in the middle of one of the cakes.
  • Take the tin out of the oven and leave for 10 minutes.
  • Transfer the cupcakes to a wire rack and let them cool off completely

Chocolate ganache


  • 65 g dark chocolate chips
  • 20 g coconut oil
  • 2 tbsp desiccated coconut for sprinkling


  • Melt the chocolate and coconut oil in the microwave for about 30 seconds at a time, making sure it doesn’t burn.
  • Mix well each time before returning to the microwave.
  • When everything is melted, give it a last stir and set it aside for about half an hour.


  • Dip every cupcake in the ganache, allow the access to drop off before you put the cupcake on a serving dish.
  • Leave for 15 minutes.
  • Sprinkle the cupcakes with the desiccated coconut.
  • Serve with coffee, tea or hot chocolate.



2 comments on “Cupcake experiment – Coconut-Lemon-Cranberry mini cupcakes

  1. These look soo goood! What a fantastic experiment to try! Now I want to try too! Yum!

    Liked by 1 person

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