Ingredients
Cupcakes
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100g butter, softened
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1/3 cup (75g) caster sugar
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1 tsp Queen Natural Coconut Essence
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1 large egg
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3/4 cup (110g) self-raising flour
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1/3 cup (25g) desiccated coconut
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1/4 cup (60ml) milk
Icing
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60g unsalted butter, softened
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1 cup (150g) icing sugar mixture
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1 tbsp (20ml) milk
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1/2 tsp Queen Natural Coconut Essence
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1/4 cup (25g) dessicated coconut, to finish
Method
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1
Preheat oven to 180°C (fan forced). Grease two 12-hole mini muffin pans. Beat butter, caster sugar and coconut essence, until pale and creamy. Add egg and beat to combine.
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2
Add coconut to bowl, and mix to combine. Add the flour into butter mixture alternately with the milk. Mix until just combined.
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3
Divide mixture between muffin holes. Bake for 12 to 15 minutes or until golden brown and a skewer inserted into one cake comes out clean. Stand cakes in pan for 5 minutes before turning out onto a wire rack to cool.
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4
For the icing, beat all ingredients until light and fluffy. Spread over cupcakes and finish with a little coconut on top.
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