Baking

Golf cupcakes

Father's Day golf cupcakes
12 Item
25M

Ingredients

Cream cheese icing

Method

1.Preheat oven to moderate, 180ºC. Line a 12-hole muffin pan with paper patty cases.
2.In a small bowl, beat butter and sugar together using an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in zest and essence. Fold in flour alternately with milk. Fold in coconut.
3.Spoon into paper cases until 2/3 full. Bake 20-25 minutes, until cooked when tested. Cool in pan 5 minutes. Transfer to a wire rack to cool completely.
4.To make cream cheese frosting, beat cream cheese, butter and essence together in a small bowl with electric mixer until creamy. Gradually beat in icing sugar until smooth. Spread over cold cakes.
5.Combine extra coconut and few drops green food colouring in a small snaplock bag. Using fingers, rub mixture together until coconut is green in colour. Sprinkle cakes with green coconut. Decorate each cake with small flag on wooden toothpick and one tapioca pearl for the golf ball.

If tapioca pearls are unavailable, make the golf balls from fondant by rolling into small balls.

Note

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