Name: Coconut sundaes
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Ingredients: 1 quantity basic cupcakes mixture; 2 teaspoon coconut essence; 1 quantity basic butter cream; pink food colouring, to tint; 2 teaspoon multi-coloured sprinkles; 12 7cm chocolate vanilla wafer sticks; 12 glace‚ or maraschino cherries, with stems attached

Ingredients

1 quantity basic cupcakes mixture

2 teaspoon coconut essence

1 quantity basic butter cream

pink food colouring, to tint

2 teaspoon multi-coloured sprinkles

12 7cm chocolate vanilla wafer sticks

12 glace‚ or maraschino cherries, with stems attached

Method

1.Make Basic Cupcakes using packet instructions.

2.Make Basic Butter Cream using packet instructions. Add colouring to butter cream; stir briefly to marble colours. Spoon into a piping bag fitted with a 2cm star nozzle. Pipe a 5cm swirl of butter cream on top of each cooled cupcake.

3.To decorate, scatter sprinkles on top of cakes. Place wafer sticks upright in cupcakes. Top with a cherry. Serve.

Use colourfully decorated or striped paper cases. Add water sticks just before serving, as they absorb the moisture from the butter cream.
Note

Woman's Weekly Food

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Ingredients

Method

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