Ingredients
The following ingredients have 4 Servings
- 100 g butter (soften)
- 100 g granulated sugar
- 2 large eggs, slightly beaten
- 100 g plain flour
- 2 tbsp full-fat milk
- 100 g desiccated coconut
- 100 g cream cheese
- 25 g butter, soften
- 100 g icing sugar (confectioner's)
- 50 g dessicated coconut
Instruction
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- In a large bowl, beat together the butter and sugar until smooth, then add the eggs one by one.
- Sift in the flour, then fold in the coconut and milk.
- Gently mix so that you can get a smooth consistency.
- Line a muffin tin with 12 paper cases, and spoon the mixture in evenly, about 2/3 full.
- Bake for 15 to 20 minutes until risen and firm to the touch.
- Allow to cool completely.
- To make the icing, beat together the cream cheese, butter and sugar.
- Once the cupcakes have cooled down, use a teaspoon to spread the icing over each cupcake.
- Sprinkle desiccated coconut generously on the cupcakes, so that they are fully covered.
- Use chocolate chips and small pieces of orange peel to decorate.
