Coconut and Orange Mini Muffins
|Saturated Fat Acids||3.46 g|
|Sugar added||7.68 g|
1 cake contains
|Saturated fatty acids/g||3.46|
Recipe author: EAT SMARTER
for 24 cakes
- For the cupcakes
- 1 ¾ cups
- ¾ cup
- 2 teaspoons
grated Orange zest
- 1 ½ teaspoons
- ½ teaspoon
- 0.333 cup
- ¼ cup
- ⅜ cup
- ⅔ cup
For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 24 hole mini muffin tin.
Mix together the flour, coconut, orange zest, baking powder and bicarbonate of soda in a bowl.
Mix together the egg, sugar, oil, orange juice and yoghurt in a mixing bowl.
Stir in the dry ingredients until just combined.
Spoon into the paper cases and bake for 10-15 minutes until risen and firm. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
For the decoration: sift the icing sugar into a bowl and stir in the water and food colouring. Spread a little icing on top of the muffins.
Whisk the cream until thick and stir in the pink food colouring. Spoon into a piping bag and pipe a swirl of cream on each muffin. Sift over a little icing sugar just before serving.