Coconut Cupcakes Recipe
35mins plus cooling
Delicious iced coconut cupcake recipe topped with Glacé cherries
6 medium Cupcakes (fairy cakes)
Cold Vegetarian Fruit Cupcakes Cakes Baked Fayre
for the cupcakes
Self Raising Flour
A little Milk
For the topping
1 tbsp Water
Glace Cherries, halved
Preheat the oven to 190C, 375F, Gas mark 5 and place 6 paper fairy cake cases on a baking tray, evenly spaced apart.
Place all the cupcake ingredients in a large mixing bowl and beat with a wooden
spoon until well blended,
adding 2-3 teaspoons milk if necessary
in order to make the mixture soft enough to drop easily from the spoon.
Place 1 tablespoon of the mixture in each paper case, pushing it from spoon with knife. Smooth the tops, then
towards the top of the oven for 15-20 minutes, until well-risen, golden and firm
to the touch. Cool on wire racks.
4. Once the cakes and cold, place the icing sugar and water in a mixing bowl and
mix well until blended and smooth.
5. Place a teaspoon of the icing mixture on the top in the middle of each
cupcake then press a cherry half into the icing. Allow to set for at least 25
minutes before serving.
More Cupcake Recipes
Cake Recipes | Bread
& Bun Recipes |
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