Lemon co­conut cup­cakes

Malta Independent - - CROSSWORD & FUN -

In­gre­di­ents

1 cup self-rais­ing flour 1/2 cup co­conut 1/2 cup caster sugar 2 eggs 160 ml can co­conut milk 3 tea­spoons lemon, finely grated zest 125g but­ter, melted and cooled

Co­conut ic­ing

2 cups ic­ing sugar mix­ture 30g soft but­ter 1 1/2 ta­ble­spoon boil­ing water 1/3 cup moist co­conut flakes

Di­rec­tions

1. Pre­heat oven to 170C or 150C fan and line 12 medium muf­fin tins with pa­per cases. Place flour into a large mix­ing bowl. Stir in co­conut and sugar and make a well in the cen­tre. 2. Use a fork to whisk eggs, co­conut milk and lemon zest in a jug. Add to the dry in­gre­di­ents, along with the but­ter. Fold to­gether un­til just com­bined but don't mix or beat. Spoon into pre­pared cases. Bake for 20 mins, or un­til springy to a light touch. Leave in the tin for 5 mins then lift out onto a wire rack to cool. 3. To make the ic­ing, sift ic­ing sugar into a bowl and add but­ter. Pour boil­ing water onto but­ter to melt it and stir un­til smooth. Spread over each cake, sprin­kle with co­conut flakes and leave to set.

Prep Time 20 Min Cook Time 20 Min Ready in 40 Min Makes 12

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