Name: White chocolate and coconut rough cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: Icing; 1 cup icing sugar, sifted; 1 teaspoon butter; 1 tablespoon hot water; 125 gram butter, chopped, at room temperature; 2/3 cup caster sugar; 2 eggs; 1 1/4 cup self-raising flour, sifted; 1/3 cup coconut milk; 1/2 cup white choc bits; 1/2 cup frozen raspberries, plus extra, to serve (optional); 1 1/4 cup shredded coconut

White chocolate and coconut rough cupcakes

These cute little cupcakes, crowned with coconut, will melt in your mouth. Quick and easy to make, they're also budget friendly. Serve with a cuppa for morning or afternoon tea or go all out and bake them for high tea.

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Serves 12

Makes 12

Prep

20M

Cook

20M

Total

40M

Ingredients

Icing

1 cup icing sugar, sifted

1 teaspoon butter

1 tablespoon hot water

125 gram butter, chopped, at room temperature

2/3 cup caster sugar

2 eggs

1 1/4 cup self-raising flour, sifted

1/3 cup coconut milk

1/2 cup white choc bits

1/2 cup frozen raspberries, plus extra, to serve (optional)

1 1/4 cup shredded coconut

Method

1.Preheat oven to 180°C (160°C fan-corded). Line a 12-hole, 1/3-cup muffin pan with paper patty cases.

2.In a large bowl, using an electric beater, beat butter and sugar together until light and fluffy.

3.Add eggs, one at a time, beating well after each addition.

4.Lightly fold flour into creamed mixture alternately with coconut milk, beginning and ending with flour. Fold in chocolate, raspberries and 1/4 cup coconut. Divide mixture among cases until two-thirds full.

5.Bake for 15-20 minutes or until cooked when tested. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

6.ICING: In a small bowl, combine icing sugar, butter and the hot water, stirring until smooth.

7.Spread over cooled cakes and dip in remaining shredded coconut to coat. Top with extra raspberries, if you like. Store in an airtight container.

Icing mixture can be replaced with 1 cup of melted white chocolate. Roll cupcakes in coconut before allowing the melted chocolate to set at room temperature. For a delicious change, toast the coconut. Folding ingredients lightly into creamed mixture helps to achieve a melt-in-the-mouth consistency with cupcakes.
Note

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