Coconut cupcakes

Fairlady
24 servings
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Fruit

By Food24 November 03 2009
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Ingredients (15)

250.00 g butter
500.00 ml sugar
5.00 eggs — extra-large
7.00 ml vanilla — essence
7.00 ml almond essence
750.00 ml flour — cake
5.00 ml Baking powder
2.00 ml Bicarbonate of soda
2.00 ml salt
250.00 ml Buttermilk
250.00 ml desiccated coconut
coconut — fresh shavings
ICING
250.00 ml cream cheese
5.00 ml vanilla — or almond essence
375.00 ml icing sugar
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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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