Hands up if you are busy!? We are all very busy doing our own things. This weekend I need to make delicious goodies for a hen’s party, get my son ready and off to scout camp, write my blog and do my other work stuff as well as prepare for the market of the year. Being that we are all time poor and if you are like me lacking in the Martha Stewart baking skills department, then this recipe is what you need to add a touch of Samoa to your next baking experience.
I am proud of the fact that my mum taught me how to make the bestest chocolate cake on the planet from scratch. But when you have a hectic schedule you don’t always have the luxury of making things completely from scratch; which is why today we are baking using a cupcake mix from the store. I know many of you are saying, but that is a cop out! Well no not really. You are still trying to make an effort to make something instead of purchasing a cake from the supermarket. You are still putting in sweat and tears and making it uniquely yours.
So here are the ingredients:
1 box of vanilla cupcake mix - make sure they have the cupcake patty cases and icing already included to save you more time and money. Don’t forget you will usually need eggs, butter and/or oil so check the box for what other ingredients you will need.
¾ cup of grated koko Samoa – you can change the quantity around to meet your taste. The more koko you add the richer the koko taste, so add more if you want more koko or decrease if you just want a hint of koko, pule a oe (you are the boss).
Preheat the oven according to instructions on the box. Place your patty cases into the muffin tray according to instructions on the box.
Follow the instructions for making the cupcake mix. Then add the koko to the cupcake mixture and stir to make sure that it is evenly spread throughout.
Place the mixture into a large ziplock bag. Seal the bag then cut one of the corners off the bag. Pipe the mixture into each of the patty cases so that they are at least half full or more.
Place the cupcakes into the oven and bake according to the instructions on the box.
Follow the directions on the box to make the icing. Place the icing in a large ziplock bag. Seal the bag then cut off one of the corners of the bag. If you have a piping bag you can use that instead. Pipe the icing on the cupcake starting on the outside and going around until you reach the middle.
Wait until the cupcakes have cooled down completely before adding the icing. Otherwise it will end up melting and looking like a river of lava running down the cupcake.
You can grate some extra koko Samoa to sprinkle over the top as added decoration.