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Mini coconut cupcakes
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Prep Time:
55 minutes
Cook Time:
15 minutes
Total Time:
70 minutes
Adorable heavenly mini cupcakes.
Ingredients:
  • 64.38 gm milk
  • 100g butter, softened
  • 70.95 gm caster sugar
  • 1/2 tsp coconut essence
  • 112.50 gm self-raising flour
  • 28.05 gm desiccated coconut
  • 18.00 gm white sugar
  • pink food colouring
  • 60g unsalted butter, softened
  • 150.00 gm icing sugar mixture
  • 20.60 gm milk
Instructions:
  • Preheat your oven to 180°C and lightly grease 18 mini muffin pan cavities across two pans.
  • In a bowl, use an electric mixer to whip together butter, caster sugar, and coconut essence until light and creamy. Add the egg and mix well. In a separate bowl, mix together flour and coconut. Gently fold the dry ingredients into the butter mixture along with the milk, alternating between the two. Mix until just combined, then evenly distribute the batter into muffin holes.
  • Bake for 12 to 15 minutes until cakes are golden brown and a skewer comes out clean. Let cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool further.
  • Prepare the icing by beating butter, icing sugar, and milk with an electric mixer until fluffy. Spread over the tops of the cakes.
  • In a small plastic bag, combine white sugar with 1 to 2 drops of food coloring. Massage the bag until the sugar turns pink. Sprinkle the colored sugar over the cakes and serve.

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