Coconut Cupcakes
Source of Recipe
Unknown
List of Ingredients
185g (6oz) Butter
3/4 cup sugar
1 tsp vanilla extract
3 Eggs
1 1/2 cups Plain Flour
2 tsp baking powder
1 cup flaked coconut
1 cup Shredded Coconut
Whipped White Chocolate Icing:
500g White Chocolate, chopped
1 cup single or pouring cream
140g Butter
Recipe
Preheat the oven to 160g. Place the butter, sugar & vanilla in the bowl of an electric mixer & beat until light & fluffy. Add the eggs, one at a time, beating well. Sift the flour & baking powder over the butter mixture & combine. Line 12 x 1/2 cup muffin tins with paper patty cases. Spoon in the mixture & bake for 35 minutes or until cooked when tested with a skewer. Cool on wire racks.
To make the icing, place the chocolate, cream & butter in a small saucepan over low heat. Stir until melted & smooth. Remove from heat & set aside to cool completely
Once cool, beat with an electric mixer until thick & fluffy. Ice the cooled cupcakes. Top half of the cupcakes with shredded coconut & the other half with the flaked coconut.
Makes 12
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