COCONUT CUPCAKES

MAKES 12 CUPCAKES Preparation: 15 min Baking: 20 min

125ml (½c) coconut

cream 15ml (1T) lemon juice 20ml (4T) unsalted

butter, softened 80ml (¹⁄₃c) cooking

oil 180ml (¾c) sugar 2 eggs 10ml (2t) vanilla

essence 375ml (1½c) cake flour 7,5ml (1½t) baking

powder 1ml (¼t) salt ICING 500ml (2c) icing sugar 60ml (¼t) coconut

cream 60g butter, softened 1 tub (230g) cream

cheese toasted coconut silver edible balls

Preheat the oven to 180°C. Line two cupcake tins with cupcake liners. 1 Mix the coconut cream and lemon juice and set aside. 2 In a large bowl, beat together the butter, oil and sugar until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla essence. 3 In a separate bowl, sift together the flour, baking powder and salt. Gradually alternate adding the coconut mixture and flour mixture until all ingredients are combined. Don’t over-mix. 4 Divide the cupcake batter evenly among the prepared baking tins and bake for 20 minutes. Transfer to a cooling rack to cool completely. 5 Icing Beat together the icing sugar and coconut cream until it forms a paste. Using an electric hand mixer, beat in the butter and cream cheese for 1-2 minutes. Spoon over the cupcakes. Sprinkle the coconut and silver balls over.

(Turn over)