Recipe

Coconut ice cupcakes

Mar 31, 2010 1:00pm
  • 1 hr cooking
  • Makes 18 Item
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Ingredients

Coconut ice cupcakes
  • 60 gram butter, softened
  • 1/2 teaspoon coconut extract
  • 1/2 cup (110g) caster (superfine) sugar
  • 1 egg
  • 3/4 cup (110g) self-raising flour
  • 1/4 cup (20g) desiccated coconut
  • 1/2 cup (120g) sour cream
  • 2 tablespoon milk
  • 1 cup (160g) icing (confectioners') sugar
  • 2/3 cup (50g) desiccated coconut
  • 1 egg white, beaten lightly
  • pink food colouring

Method

Coconut ice cupcakes
  • 1
    Turn on the oven to 180°C (160°C fan forced) and let it heat up. Put paper cases into a total of 18 holes of two 12-hole (2-tablespoons/40ml) deep flat-based patty pans.
  • 2
    Put the butter, coconut extract, sugar and egg in a small bowl, beat with an electric mixer until the mixture is light and fluffy . Use a flour sifter to sift half the flour into the bowl. Add half the coconut, sour cream and milk; stir them in with a wooden spoon. Sift the rest of the flour into bowl. Add the rest of the coconut, sour cream and milk, stir them in. Spoon the mixture into the patty cases.
  • 3
    Put the patty pans into the oven and bake about 20 minutes. Take the pans out of the oven and leave for 5 minutes. Carefully remove the cupcakes from the pans and put them onto wire racks, leave them to cool down.
  • 4
    Meanwhile, make the coconut ice frosting. Sift the icing sugar into a small bowl. Add the coconut and egg white, mix well. Put half the mixture into another small bowl, add a few drops of pink food colouring and mix it in. Leave the other bowl white.
  • 5
    Drop small spoonfuls of frosting first white and then pink onto the cakes, spread them over the cakes with a hot wet palette knife.

Notes

Use a hot wet palette knife to spread the frosting over cakes. Either run your palette knife under the hot water tap or stand it in a cup of hot water.

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