Ingredients
- 125g unsalted butter, softened
- 125g sugar
- 125g plain flour
- 1/2 tsp McKenzie’s Bi- Carb
- 1 tsp McKenzie’s Baking Powder
- 2 eggs
- 2 tsps vanilla essence
- 2 tbs full cream milk
- 125g unsalted butter, softened
- 250g pure icing sugar
- 1 tsp vanilla essence
- 2 tsps full cream milk
- 1 cup McKenzie’s Shredded Coconut
Instructions
- Preheat oven to 180°C. Line a 12 x 1/3 cup capacity muffin pan with cupcake patties.
- Using an electric mixer on medium setting, mix all ingredients except the milk. Gradually add the milk and mix just until smooth.
- Divide the mixture across the12 cupcake patties. A generous tablespoon should be sufficient. The mixture should triple in size once baked.
- Bake for 15-20min or until cake skewer inserted into the centre comes out clean. Allow to cool.
- Butter Cream icing: Beat butter with icing sugar using an electric mixer. Beat in vanilla essence and milk. Beat until smooth. Adding extra milk or icing sugar if necessary. Use a piping bag to decorate swirls onto cooled cupcakes or use a spatula to slather generously over each cupcake.
- Lightly toast coconut in a small frying pan over low heat. Gently stirring occasionally.
- Sprinkle butter cream with toasted coconut and top with easter eggs.
Tips/Variations:
Try these variations Lemon Cupcakes: Add two tsps of finely grated lemon rind at step 2.
For Chocolate Cupcakes: Add two tbs of cocoa at step 2.
Chocolate icing: Melt 90g of dark chocolate and 30g unsalted butter in a bowl sitting over a pot of gently simmering water. Stir until melted, then add 1 cup icing sugar and 2 tbs of hot water. Mix well.
Mini Cupcakes: For younger children mini cupcakes would be ideal. Use 24 mini muffin tray with mini cupcake patties.
This Recipe Is A Non Sponsored Contribution From Mckenzies Foods