Coconut cupcakes


Ingredients 16
Servings 24
Time

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.
 

Read more on: bake  |  fruit
 

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