Coconut Cuppies (Cupcakes)
Preheat oven to 350F. Grease a 24 mini cupcake tin. Beat butter, sugar and Coconut Extract Paste, until pale and creamy. Add egg and beat to combine.
Add coconut to bowl, and mix to combine. Add the flour into butter mixture alternately with the milk. Mix until just combined.
Divide mixture between cupcake holes. Bake for 12 to 15 minutes or until golden brown and a skewer inserted into one cake comes out clean. Stand cakes in pan for 5 minutes before turning out onto a wire rack to cool.
For the icing, beat all ingredients until light and fluffy. Spread over cupcakes and finish with a little coconut on top.
Preparation: 15 mins
Cooking: 30 mins
7 tbsp (100g) unsalted butter, softened
2.5 oz (75g) superfine sugar
1/2 tsp Taylor and Colledge Coconut Extract Paste
1 large egg
4 oz (110g) all-purpose flour – 1 1/2 tsp baking powder
3 oz | 1 cup (90g) desiccated coconut
2 fl oz (60ml) milk
4 tbsp (60g) unsalted butter, softened
5 oz (150g) confectioners’ sugar
4 tsp milk
1/4 tsp Taylor and Colledge Coconut Extract Paste
1 oz (25g) desiccated coconut, to finish