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McKenzies Foods logo Recipe photo of Mini Coconut Cupcakes
Serves
18
Prep
20
mins
Cooking
15
mins
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Home » Recipes » Sweet & Savoury Baking » Cakes & Cupcakes » Mini Coconut Cupcakes

Mini Coconut Cupcakes

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Directions
Step 1

Preheat oven to 180oC. Grease 18 holes of two 12-hole mini muffin pans or line with mini patty cases.

Step 2

Using an electric mixer, beat butter and caster sugar in a bowl until pale and creamy. Add egg and beat to combine. Combine flour, baking powder and coconut in a bowl. Stir into butter mixture alternately with the milk. Mix until just combined. Divide mixture between muffin holes.

Step 3

Bake for 12 to 16 minutes or until golden brown and a skewer inserted into one cake comes out clean. Stand cakes in pan for 5 mintues before turning out onto a wire rack to cool.

Step 4

To make the icing, beat the butter, icing sugar and milk until smooth and fluffy. Spread over cake tops. Sprinkle with coconut or alternatively, press coconut into icing to create a coconut coating.

Ingredients
  • 100g butter, softened
  • 1/3 cup caster sugar
  • 1 egg
  • 3/4 cup plain flour
  • 2 tsps McKenzie's Baking Powder
  • 1/3 cup McKenzie's Fine Desiccated Coconut
  • 1/4 cup milk
  • 1/3 cup McKenzie's Fine Desiccated Coconut, extra
  • 60g unsalted butter
  • 1 cup icing sugar
  • 1 tbs milk
Icing
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Related Products


  • McKenzie's Baking Powder 125g

  • McKenzie's Fine Desiccated Coconut 500g

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