Coconut Cuppies

If there was ever a cupcake with ‘pick up appeal’ this is it – these bite sized coconut cuppies are perfect for eating in multiples.

Prep:
15mins
Cook:
30mins
Serves:
12

Ingredients

Cupcakes
  1. 100g butter, softened
  2. 1/3 cup caster sugar
  3. 1 tsp Queen Natural Coconut Essence
  4. 1 egg
  5. 3/4 cup self-raising flour
  6. 1/3 cup desiccated coconut
  7. 1/4 cup milk
Icing
  1. 60g unsalted butter, softened
  2. 1 cup icing sugar mixture
  3. 1 tablespoon milk
  4. 1/2 tsp Queen Natural Coconut Essence
  5. 1/4 cup dessicated coconut, to finish

Method

  1. Step 1

    Preheat oven to 180°C. Grease two 12-hole mini muffin pans. Beat butter, caster sugar and coconut essence, until pale and creamy. Add egg and beat to combine.

  2. Step 2

    Add coconut to bowl, and mix to combine. Add the flour into butter mixture alternately with the milk. Mix until just combined.

  3. 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.

  4. Step 4

    For the icing, beat all ingredients until light and fluffy. Spread over cupcakes and finish with a little coconut on top.