Coconut Cuppies (Cupcakes)


Step 1
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.

Step 2
Add coconut to bowl, and mix to combine. Add the flour into butter mixture alternately with the milk. Mix until just combined.

Step 3
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.

Step 4
For the icing, beat all ingredients until light and fluffy. Spread over cupcakes and finish with a little coconut on top.


Preparation: 15 mins
Serves: 12
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