Coconut Ice Cupcakes

Name: Coconut Ice Cupcakes
Yield: Makes 12 cupcakes
Ingredients: 30-45 ml/2-3 tbsp milk; 115 g/4 oz/½ cup butter; 2 eggs, lightly beaten; 50 g/2 oz/scant ⅔ cup desiccated (dry unsweetened shredded) coconut; 115 g/4 oz/generous ½ cup caster (superfine) sugar; 40 g/1½ oz/3 tbsp butter, softened; gel or paste food colouring, pink; edible glitter (optional); 115 g/4 oz/1 cup self-raising (self-rising) flour, sifted; 250 g/9 oz/2¼ cups icing (confectioners’) sugar, sifted; 115 g/4 oz/½ cup cream cheese, cold

Preparation info

Makes
12
cupcakes

Difficulty
Easy

Appears in

Cupcakes for Kids

By Rosie Anness and Cortina Butler

Published 2014

About

There is something very enticing about coconut ice in pretty-clear bags tied with ribbons, and we have been inspired to make a cupcake version of this childhood favourite. Pink and white coconut cakes are topped with a swirl of cream cheese icing and decorated with pale pink coconut.

Ingredients

For the Cakes

115 g/4 oz/½ cup butter
115

Cake
Vegetarian
Birthday

Method

Preheat the oven to 180°C/350°F/Gas 4. Line a muffin tin (pan) with cupcake cases.
Cream the butter for a few minutes until soft and pale. Add the sugar and continue to beat until the mixture is pale and fluffy.
Gradually add the eggs, beatin