Easter Cupcakes

 

Apologies for posting this after Easter, i've only just managed to emerge from my food coma.  Here's a cute recipe for next Easter...

Coconut & Vanilla Cupcakes

Ingredients

Makes: Approx 24 cupcakes

150g unsalted butter

1 1/2 cups Caster Sugar

2 eggs

2 tsbs vanilla essence

2 1/2 cups self-raising flour

1 1/4 cups milk

Coconut Frosting

250g spreadable cream cheese

3 tbsps unsalted butter, softened

1/3 cup soft icing mixture (CSR is one brand)

3 tbsps coconut cream

1 cup shredded coconut, toasted

Mini Easter eggs

Method

In a bowl beat butter, add sugar then cream the butter and sugar together.  Add eggs and mix well.  Add vanilla, flour and milk.  Beat until smooth.

Line a muffin tray with paper cases, pour in miture until they are about two thirds full.

Bake in the oven at 190oC conventional (170oC fan forced) for 20 minutes or until golden.

While cupcakes are cooling on a wire rack, prepare frosting.

Frosting

Beat together cream cheese and butter with an electric mixer.

Add soft icing mixture and coconut cream then gently mix until combined

Beat on high for 2 minutes until light and fluffy.

To Decorate

To toast coconut, spread a thin layer on a baking tray and place under the grill at 180oC conventional (160oC fan forced) for about 5 minutes, stirring occasionally until light golden and even in colour.

Pipe a circle of frosting on to the tops of cooled cupcakes.

Sprinkle with toasted coconut to create nests.

Place three chocolate Easter eggs in the middle of the coconut nest, place on a platter and serve.

Note

Different flavours, such as lemon & orange can be used for this recipe as well.  All you have to do is substitute the 1/4 cup of milk for a 1/4 cup of lemon or orange juice.