Coconut and Orange Mini Muffins

Name: Coconut and Orange Mini Muffins
Total time: 35 min
Yield: 24
Ingredients: 1.75 cups All purpose flour; 0.75 cup desiccated coconut; 2 teaspoons grated Orange zest; 1.5 teaspoons Baking powder; 0.5 teaspoon baking soda; 1 egg; 0.333 cup sugar; 0.25 cup vegetable oil; 0.375 cup Orange juice; 0.667 cup plain Yogurt; 1 cup powdered sugar; 1 tablespoon water; pink Food coloring; 0.875 cup cream (48% fat); powdered sugar (for dusting)

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Recipe author: EAT SMARTER

My cookbook

137

calories

Calories

35 min.

Preparation

easy

Difficulty

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Ingredients

for 24 cakes

For the cupcakes: 1 ¾ cups
All purpose flour; ¾ cup
desiccated coconut; 2 teaspoons
grated Orange zest; 1 ½ teaspoons
Baking powder; ½ teaspoon
baking soda; 1
egg; 0.333 cup
sugar; ¼ cup
vegetable oil; ⅜ cup
Orange juice; ⅔ cup
plain Yogurt

For the decoration: 1 cup
powdered sugar; 1 tablespoon
water; pink Food coloring; ⅞ cup
cream (48% fat); powdered sugar (for dusting)

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Preparation steps

Step 1/7

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.

Step 2/7

Mix together the flour, coconut, orange zest, baking powder and bicarbonate of soda in a bowl.

Step 3/7

Mix together the egg, sugar, oil, orange juice and yoghurt in a mixing bowl.

Step 4/7

Stir in the dry ingredients until just combined.

Step 5/7

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.

Step 6/7

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.

Step 7/7

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.

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