Coconut Cuppies (Cupcakes)

- Preparation:
- 15 mins
- Servers:
- 12
- Cooking:
- 30 mins
Ingredients
- CUPCAKES
- 100g butter, softened
- 1/3 cup caster sugar
- 1/2 teaspoon Taylor and Colledge Coconut Extract Paste
- 1 egg
- 3/4 cup self-raising flour
- 1/3 cup desiccated coconut
- 1/4 cup milk
- ICING
- 60g unsalted butter, softened
- 1 cup icing sugar mixture
- 1 tablespoon milk
- 1/4 teaspoon Taylor and Colledge Coconut Extract Paste
- 1/4 cup dessicated coconut, to finish
Method
- Step 1
- Preheat oven to 180°C. Grease two 12-hole mini muffin pans. Beat butter, caster sugar and Coconut Extract Paste, until pale and creamy. Add egg and beat to combine.
- Step 2
- Add coconut to bowl, and mix to combine. Add the flour into butter mixture alternately with the milk. Mix until just combined.
- Step 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.
- Step 4
- For the icing, beat all ingredients until light and fluffy. Spread over cupcakes and finish with a little coconut on top.