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.