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

15 min
30 min



  1. 100g butter, softened
  2. 1/3 cup (75g) caster sugar
  3. 1 tsp Queen Natural Coconut Essence
  4. 1 large egg
  5. 3/4 cup (110g) self-raising flour
  6. 1/3 cup (25g) desiccated coconut
  7. 1/4 cup (60ml) milk


  1. 60g unsalted butter, softened
  2. 1 cup (150g) icing sugar mixture
  3. 1 tbsp (20ml) milk
  4. 1/2 tsp Queen Natural Coconut Essence
  5. 1/4 cup (25g) dessicated coconut, to finish


  1. Step 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. 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.

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