Ingredients

The following ingredients have 4 Servings
  • 150 grams butter (softened)
  • 150 grams caster sugar
  • 2 medium free-range eggs
  • 125 grams self-raising flour
  • 50 grams desiccated coconut
  • 1 lime (zest only)
  • 2 tbsp pineapple juice
  • 200 grams butter (softened)
  • 400 grams icing sugar (sieved)
  • 2 tbsp fresh lime juice (or lime cordial)
  • fresh cherries (to garnish)
  • 1 tbsp desiccated coconut (toasted, to garnish)

Instruction

  • Preheat oven to 180C/160 C fan and line a 12-hole muffin tin with paper cases.
  • Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, along with a spoonful of flour, and beat well.
  • Fold in the remaining flour, coconut and lime zest. Add 2-3 tbsp fresh pineapple juice until the batter is of a soft, dropable consistency.
  • Spoon into the baking cases and bake in the centre of the oven for 20-25 minutes until golden and well risen. Transfer to a wire rack to cool completely.
  • To make the icing beat the butter and sugar together and enough lime juice to make it light and airy.
  • Frost the cupcakes with the icing and top with a little toasted coconut (see recipe notes) and a fresh cherry.