Bounty Cupcakes

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For the cupcakes;

  • 175g self raising flour
  • 50g plain flour
  • 175g caster sugar
  • 100g unsalted butter
  • 75g melted coconut oil
  • 3 eggs
  • 25g desiccated coconut
  • 3 x chopped Bounty bars

For the buttercream;

  • 150g unsalted butter
  • 350g icing sugar
  • 100g Bounty spread

For the toppings;

  • Desiccated coconut
  • 2 x chopped Bounty bars
Preparation Time:- 15 mins Cooking Time:- 35-40 mins

As soon as I saw the new Bounty spread I knew a delicious coconut recipe wouldn’t be far behind!

This recipe is for a light coconut sponge filled with pieces of Bounty bars, topped with sweet coconut buttercream, desiccated coconut and more Bounty bars!

One of my favourite thing about Bounty bars is that you get two of them, like a buy one get one free. When I refer to a Bounty bar in this recipe, I mean the pack of two.

You can buy the Bounty spread in most supermarkets. Tesco, Sainsburys and Asda all sell it. 

If you can’t get it in your county you can substitute it for coconut milk (I would suggest try half the amount to start as it’s quite rich and then add more depending on taste) with a tablespoon of desiccated coconut.


Chop up three Bounty bars into small pieces, and two into larger pieces. Set aside.


Cream together the butter, melted coconut oil and caster sugar.


Add in the eggs.


Then add in the self raising and plain flour.


Mix in the desiccated coconut.


Finally the small pieces of Bounty bars.


Spoon the mix into a muffin tin lines with cupcake cases. I use a large ice cream scoop for this.


Bake at 140C for 35-40 minutes or until golden brown and a cocktail stick comes out clean. Leave to cool completely.


For the buttercream, cream the butter on it’s own for 5 minutes until pale and fluffy.


Add in the Bounty spread.


Add in the icing sugar and mix well.


Mix until soft and spreadable. If it’s too stiff, add in a tablespoon of milk, but not too much as we don’t want it sloppy.


Spread some buttercream onto your cupcake.


Dip this into desiccated coconut.


Top with a large piece of Bounty!

This recipe makes 12 cupcakes or one 7″ round cake. Once baked they will last 3-4 days.

Try not to store in an airtight container as this may make the cases peel, instead leave in a cupcake box at room temperature.

The blue cupcake cases are from Iced Jems.

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Happy baking!

Britt xo

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