Ingredients
200g unsalted butter
softened
1½ cups caster sugar
1 tbsp vanilla essence
or 1 teaspoon vanilla extract
4 eggs
¾ cup desiccated coconut
2.25 cups plain flour
2 baking powder
¾ cup milk
2 cups icing sugar
for topping
2 tbsp cocoa
for topping
1½ cups desiccated coconut
for topping
Equipment
- 1 electric mixer
- 1 2 x 12-hole muffin trays
- 1 cupcake papers
- 1 icecream scoop
- 1 wire racks
- 1 bowl
Instructions
- Preheat oven to 180°C. Place cupcake papers in 2 x 12-hole muffin trays.
- In an electric mixer, beat butter for 2-3 minutes until pale in colour and creamy. Add sugar one third at a time, beating well between each addition.
- Add the eggs one at a time, beating for about a minute between each addition.
- Add the vanilla essence and coconut, beat until combined.
- Sift flour and baking powder and add half to butter mixture with half the milk, beat until just combined. Repeat with remaining flour and milk.
- Spoon mixture into cupcake papers until 3/4 full (I use an icecream scoop).
- Bake for about 15 minutes until a skewer inserted into the middle of a cupcake comes out clean.
- Transfer to wire racks and allow to cool completely.
- For the icing, sift icing sugar and cocoa into a bowl and add enough warm water to make a spreadable paste.
- Place coconut in a small bowl. Spread each cupcake with icing, then dip in coconut.
Notes
Tip
I love these cupcakes – all the joy of a cupcake and a lamington without the sticky-finger business of coating lamingtons!
