Wednesday, June 16, 2010
Our next door neighbours have just had a baby girl and what better way to celebrate than with some little pink cupcakes. I haven’t made that many cupcakes since harry was born – cookies seem to be the easiest thing to make with limited time. I did actually make some cupcakes for the time I hosted coffee group at my house, but I had to leave them un-iced, as I completely ran out of time to decorate them!
These cupcakes are coconut cupcakes. The recipe is scaled down to make 12 miniature sized cupcakes. I have iced them simply with a glace icing (icing sugar and water tinted pink) which meant that I didn’t have to spend a lot of time decorating them. The cakes are lovely and moist – not a lot of coconut, but just enough to give that lovely nutty texture. I sprinkled thread coconut over the top to give an indication of what is inside. The cupakes keep rally well (I think the coconut helps with that) and making mini versions means that you can have two without feeling greedy!
½ tsp coconut essence
½ c sugar
¾ c self raising flour
½ c yoghurt
3 tbsp milk
• Cream butter, essence and sugar
• Beat in egg, then stir in dry ingredients, yoghurt and milk
• Spoon into cupcake cases and bake at 160c for 20-222 minutes
• Once cold ice with a simple icing made with icing sugar and water, tinted pink. Sprinkle with thread coconut