Cherry and coconut cupcakes

These delicious cherry and coconut cupcakes will have the whole family coming back for more

Ingredients

125 g	Butter
½ cup	Sugar
2	Eggs
1 cup	Flour
1 tsp	Baking powder
¼ cup	Coconut (Main)
¼ cup	Milk
1 tsp	Vanilla essence/extract
½ cup	Cherry jam (Main)

Pink icing

1 tsp	Butter
2 Tbsp	Water, hot
1 ¼ cups	Icing sugar
2 drops	Red food colouring
¼ cup	Cherries, fresh, dried or glace (Main)

Directions

1. Preheat oven to 180C. Beat butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition.
2. Sift flour and baking powder into butter mixture and mix in well along with coconut, milk and vanilla.
3. Place paper cases in eight muffin pans and half fill with cake mix. Put a teaspoonful of jam in the middle of each and cover with remaining cake mix.
4. Bake for 15 minutes or until cupcakes spring back when lightly pressed.
5. Cool, then ice with pink icing.
6. To make the icing: Mix butter, water and icing sugar together. Add a drop of food colouring and mix to a pale pink colour.
7. Decorate the iced cupcakes with a fresh cherry or chopped dried or glace cherry pieces.