Coconut Cuppies

Method

1. 1

   Preheat oven to 180°C (fan forced). 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. 2

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

3. 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. 4

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