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Fluffy coconut cupcakes

A recipe from the Good Food collection.

Ingredients

Fluffy coconut cupcakes
Fluffy coconut cupcakes
250 g (9 oz/2 cups) self-raising flour, sifted
45 g (1⅔ oz/½ cup) desiccated coconut
230 g (8½ oz/1 cup) caster (superfine) sugar
250 ml (9 fl oz/1 cup) buttermilk
2 eggs, lightly beaten
1 teaspoon natural coconut extract
125 g (4½ oz) unsalted butter, melted
Coconut Icing (Frosting)
280 g (10 oz/2¼ cups) icing (confectioners') sugar
135 g (4¾ oz/1½ cups) desiccated coconut
75 g (2½ oz) unsalted butter, softened
½ teaspoon natural coconut extract
2 tablespoons hot water
desiccated coconut, lightly toasted, to sprinkle 

Method

  1. Preheat the oven to 180°C (350°F/Gas 4). Line 36 standard muffin holes with paper patty cases.
  2. Combine the flour, coconut and sugar in a bowl and make a well in the centre.
  3. Combine the buttermilk, eggs, coconut extract and butter in a bowl. Add to the flour mixture and mix until combined.
  4. Divide the mixture evenly among the cases. Bake for 12 minutes, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.
  5. To make the coconut icing, combine the icing sugar and coconut in a bowl. Add the butter, coconut extract and enough hot water to make an icing that will be easy to spread.
  6. Decorate each cake with a thick covering of icing and sprinkle with pink sugar crystals.
Main ingredient:
Coconut, Cream/Milk
Cuisine:
Contemporary
Course:
Dessert

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