- 30 min
- 20 min
- ½ cup (125ml) coconut cream, chilled & unshaken, see method
- 100g unsalted butter, room temperature
- 185g caster sugar
- 2 tsp Queen Organic Vanilla Bean Paste
- 2 large eggs
- 1 ⅓ cup (200g) self-raising flour
Method - Cupcakes
Open coconut tin and spoon off ¼ cup of the thick coconut cream from the top of the tin, set aside and reserve for buttercream. Mix the coconut cream that remains within the tin. Pour out ½ cup of this for the cupcakes, set aside.
Preheat oven to 160°C (fan forced). Line a 12-hole cupcake tin with cupcake cases.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until lightened in colour. Add sugar and Vanilla Bean Paste and continue mixing on high for 3 minutes.
Beat in eggs one at a time, mixing until combined. With mixer on low, add a third of the flour followed by half of the coconut cream. Repeat, finishing with the flour and mix until just combined.
Fill cupcake cases to ¾ full and bake for 18-20 minutes or until they spring back when lightly pressed. Allow to cool in tin for 5 minutes before transferring to a wire rack to cool completely.
Method - Fondant Flags
Knead Ready to Roll Icing until smooth and pliable. Roll out to 3mm thick and using a small rectangular cookie cutter or a sharp knife cut out flag shapes.
Wrap one of the short edges of icing around a tooth pick and press to adhere. Using a paint brush lightly dipped in food colour, paint 1 half of the flag red, and the other half yellow. Set aside to dry.
Method - Coconut Buttercream
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until lightened in colour, about 3 minutes. Add icing sugar and mix on low until just incorporated. Beat on high for 5 minutes until light and fluffy.
Add coconut cream and beat to incorporate. Add Blue Food Colour and Vanilla and mix to incorporate.
Spoon into a piping bag fitted with a star tip and pipe buttercream onto cupcakes. Sprinkle one half with biscuits crumbs and place flag into icing.