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Coconut butterfly cakes
Coconut butterfly cakes
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Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Indulge in imaginative coconut butterfly cupcakes.
Ingredients:
  • 150g butter
  • 220g caster sugar
  • 2 tsp coconut essence
  • 300g self-raising flour
  • 45g desiccated coconut
  • 250ml buttermilk
  • 250g cream cheese
  • 230g icing sugar
  • 20.60 gm milk
  • sour worm jellies
  • marshmallows, sliced
Instructions:
  • Preheat the oven to 180°C. Place paper cases in 12 x 1/2 cup (125ml) muffin pans. Cream together butter and caster sugar until pale and creamy. Mix in eggs and coconut essence.
  • Gently incorporate self-raising flour, desiccated coconut, and buttermilk. Divide the batter into cases, ensuring not to overfill. Bake for 20-25 minutes, then let cool.
  • Prepare a velvety mixture by blending cream cheese and icing sugar until creamy. Incorporate milk and coconut essence. Gently spread the mixture onto the cakes. Top each cake with a sour worm jelly and position sliced marshmallows on either side to create wings.

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