Coconut cupcakes

coconut cupcakes
12 Item



1.Preheat oven to 180°C. Line a 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to large bowl and in two batches, stir in coconut, sifted flour, and milk.
3.Divide mixture into paper cases and bake about 30 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
4.To make icing, sift icing sugar into small bowl. Stir in enough water to make icing spreadable. Tint pink with food colouring. Spread icing over cold cakes and sprinkle with extra coconut.

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