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) |
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Advertise with NZME.Directions
- Preheat oven to 180C. Beat butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition.
- Sift flour and baking powder into butter mixture and mix in well along with coconut, milk and vanilla.
- 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.
- Bake for 15 minutes or until cupcakes spring back when lightly pressed.
- Cool, then ice with pink icing.
- To make the icing: Mix butter, water and icing sugar together. Add a drop of food colouring and mix to a pale pink colour.
- Decorate the iced cupcakes with a fresh cherry or chopped dried or glace cherry pieces.