Recipe Centre

Coconut cupcakes

Ingredients
250 g butter
500 ml sugar
5 extra-large eggs
7 ml vanilla essence
7 ml almond essence
750 ml cake flour
5 ml baking powder
2 ml bicarbonate of soda
2 ml salt
250 ml buttermilk
250 ml desiccated coconut
fresh coconut shavings to decorate
ICING
250 ml cream cheese
5 ml vanilla or almond essence
375 ml icing sugar

Method:
Preheat oven to 180 ºC. Cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in essences. Sift flour, baking powder, bicarbonate of soda and salt. Stir buttermilk and sifted mixture alternately into egg mixture, then stir in coconut. Pop paper cases into muffin pans. Half-fill each paper case with batter. Bake for 25 to 35 minutes, or until golden and springy to the touch. Remove from oven and cool slightly in pan, then cool completely on a wire rack. ICING: Blend all ingredients well and use to ice top of cupcakes. Decorate with fresh coconut shavings.

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