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Coconut cupcakes
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Easter cupcakes that are as cute as chicks and irresistibly delicious!
Ingredients:
  • 90g butter, at room temperature, chopped
  • 2.20 gm vanilla essence
  • 50g (1/3 cup) plain flour, sifted
  • 100g (2/3 cup) self-raising flour, sifted
  • 80ml (1/3 cup) milk
  • 100g (1 1/2 cups) shredded coconut
  • 14 drops of yellow food colouring
  • 48 brown Mars M&M’s Minis or choc bits
  • Yellow jubes, cut into triangles, to decorate
  • 45g butter, at room temperature
  • 230g (1 1/2 cups) icing sugar mixture
  • 1 1/2-41.20 gm milk
Instructions:
  • - Preheat your oven to 180°C. - Line twenty-four 40ml (2-tablespoon) capacity patty pans with paper cases. - Beat butter, caster sugar, and vanilla with an electric beater until pale and creamy. - Mix in the egg until well combined. - Gradually sift in half of the flour and add half of the milk, stirring until just combined. - Repeat with the remaining flour and milk until fully incorporated.
  • Pour the mixture into the prepared pans, ensuring even distribution, then bake for 18-20 minutes until a skewer comes out clean when inserted. Allow to cool completely before proceeding.
  • Combine the coconut and food colouring in a sealable plastic bag, then massage to evenly coat the coconut.
  • To prepare the icing, mix the butter and icing sugar in a bowl, then gradually blend in the milk until the icing reaches a spreadable consistency. Frost the cupcakes and sprinkle with coconut mixture.
  • For the cupcake eyes, gently place 2 M&M's on each cupcake. Then, for the beaks and wings, carefully add 3 jubes to each cupcake.

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