Toasty coconut cupcakes
Feb 28, 2011 1:00pm- 20 mins cooking
- Makes 8 Item
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Ingredients
Toasty coconut cupcakes
- 90 gram butter, softened
- 1 teaspoon coconut extract
- 1 teaspoon finely grated lime rind
- 1/2 cup (110g) caster sugar
- 2 eggs
- 1 cup (150g) self-raising flour
- 2 tablespoon milk
- 30 gram butter, softened
- 1 cup (50g) flaked coconut
Coconut cream cheese frosting
- 90 gram cream cheese, softened
- 1 teaspoon coconut extract
- 1 1/2 cup (240g) icing sugar
Method
Toasty coconut cupcakes
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1Preheat oven to 180°C. Line eight holes of 12-hole (1/3-cup/80ml) muffin pan with paper cases.
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2In a medium bowl, beat butter, extract, rind, sugar, eggs, sifted flour and milk with an electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture has changed to a paler colour. Drop ¼ cups of mixture into paper cases.
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3Bake about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
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4To make coconut cream cheese frosting, beat butter, cream cheese and extract in a small bowl with electric mixer until light and fluffy. Gradually beat in sifted icing sugar.
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5In a medium frying pan, stir flaked coconut over low heat until browned lightly. Remove from pan immediately to cool.
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6Spread cold cakes generously with coconut cream cheese frosting and sprinkle with toasted coconut flakes.
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