- 90 gram butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 cup (110g) caster sugar
- 2 eggs
- 1 cup (150g) self-raising flour
- 2 tablespoon milk
- 10 gram butter
- 1/3 cup (80ml) milk
- 2 cup (320g) icing sugar
- 1/4 cup (25g) cocoa powder
- 1 cup (80g) desiccated coconut
- 1/4 cup (100g) raspberry jam
- 1/2 cup (125ml) thickened cream, whipped
- 1Preheat oven to moderate (180°C/160°C fan-forced). Line 6-hole Texas or 12-hole standard muffin pan with paper cases.
- 2Beat butter, extract, sugar, eggs, flour and milk in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler colour.
- 3Divide mixture among cases; smooth surface.
- 4Bake large cakes about 25 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
- 5Remove cases from cakes. Dip cakes in icing; drain off excess, toss cakes in coconut. Place cakes on wire rack to set.
- 6Cut cakes as desired; fill with jam and cream.
- 7Melt butter in medium heatproof bowl over medium saucepan of simmering water.
- 8Stir in milk and sifted icing sugar and cocoa until icing is a coating consistency.
Makes 6 large Texas muffins, or 12 standard muffins.
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