Name: Papaya and coconut cupcakes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1
Ingredients: 125g butter, chopped, at room temperature; 161.25 gm caster sugar; 1 tsp coconut essence; 2 eggs; 187.50 gm self-raising flour, sifted; 42.50 gm desiccated coconut; 85.80 gm buttermilk; 250.00 ml papaya, diced; 90g butter, chopped, at room temperature; 150.00 gm icing sugar, sifted; 41.20 gm milk; 21.25 gm desiccated coconut, lightly toasted

Papaya and coconut cupcakes

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Prep Time:
25 minutes

Cook Time:
25 minutes

Total Time:
50 minutes

Memorable coconut-papaya cupcakes that are as cute as they are delicious.

Ingredients:

125g butter, chopped, at room temperature
1 tsp coconut essence
187.50 gm self-raising flour, sifted
42.50 gm desiccated coconut
85.80 gm buttermilk
250.00 ml papaya, diced
90g butter, chopped, at room temperature
150.00 gm icing sugar, sifted
21.25 gm desiccated coconut, lightly toasted

Instructions:

Preheat your oven to 180C and prepare a 12-hole muffin pan by lining it with paper patty cases.
Using an electric mixer, blend butter, sugar, and essence until light and creamy. Gradually add eggs one at a time, ensuring thorough mixing after each addition.
Combine the flour, coconut, and buttermilk by gently folding them together. Gently mix in the papaya. Spoon the batter into the prepared pan until it's 2/3 full.
Bake for 20-25 minutes or until a skewer inserted comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the coconut icing by whisking the butter in a bowl until it turns pale. Mix in the icing sugar and milk. Spread the icing over chilled cakes and sprinkle coconut on top for a delectable finish.

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