Patricia Guzman-Moreno
Ingredients:
- 200g butter, softened
- 1 ½ cups caster sugar
- 1 tablespoon vanilla essence
- 4 eggs
- ¾ cup desiccated coconut
- 2 ¼ cups plain flour
- 2 teaspoons baking powder
- ¾ cup milk
- Topping
- 2 cups icing sugar
- 2 tablespoons cocoa
- 1 ½ cups desiccated coconut
Method:
- Preheat oven to 180°C.
- Place cupcake patties in 2 x 12-hole muffin trays.
- Using an electric mixer, beat butter for 2-3 minutes until pale in colour and creamy.
- Slowly add sugar to the butter mixture, continually beating using the electric mixer.
- Also add the eggs one at a time, beating for about a minute between each one.
- Add the vanilla essence and coconut, beat until well combined.
- Next sift flour and baking powder and add half to butter mixture above also adding half the milk. Beat until just combined.
- Repeat with remaining flour and milk.
- Spoon mixture into cupcake patties until 3/4 full.
- Bake for about 15 minutes.
- For icing, sift icing sugar and cocoa into a bowl and add enough warm water to make a spreadable paste.
- Place coconut in a small bowl.
- Spread each cupcake with icing paste, then dip in coconut.
- Enjoy!
Hints and Tips:
- To test if the cupcake has been cooked, insert a skewer into the middle of the cupcake and if it comes out clean, it's cooked.
- Transfer cupcakes to wire racks and allow to cool completely before adding topping.
- For mini lamington cupcakes just use a mini muffin tray.
