Quick & Easy

Toasty coconut cupcakes

toasty coconut
8 Item


Coconut cream cheese frosting


1.Preheat oven to 180°C. Line eight holes of 12-hole (1/3-cup/80ml) muffin pan with paper cases.
2.In a medium bowl, beat butter, extract, rind, sugar, eggs, sifted flour and milk with an electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture has changed to a paler colour. Drop ¼ cups of mixture into paper cases.
3.Bake about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
4.To make coconut cream cheese frosting, beat butter, cream cheese and extract in a small bowl with electric mixer until light and fluffy. Gradually beat in sifted icing sugar.
5.In a medium frying pan, stir flaked coconut over low heat until browned lightly. Remove from pan immediately to cool.
6.Spread cold cakes generously with coconut cream cheese frosting and sprinkle with toasted coconut flakes.

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