- Prep:
- 15 min
- Cook:
- 30 min
- Serves:
- 12
Ingredients
Cupcakes
- 100g butter, softened
- 1/3 cup (75g) caster sugar
- 1 tsp Queen Natural Coconut Essence
- 1 large egg
- 3/4 cup (110g) self-raising flour
- 1/3 cup (25g) desiccated coconut
- 1/4 cup (60ml) milk
Icing
- 60g unsalted butter, softened
- 1 cup (150g) icing sugar mixture
- 1 tbsp (20ml) milk
- 1/2 tsp Queen Natural Coconut Essence
- 1/4 cup (25g) dessicated coconut, to finish
Method
-
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.
-
Step 2
Add coconut to bowl, and mix to combine. Add the flour into butter mixture alternately with the milk. Mix until just combined.
-
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.
-
Step 4
For the icing, beat all ingredients until light and fluffy. Spread over cupcakes and finish with a little coconut on top.
