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| Difficulty: | easy |
| Preparation: | 35 min |
| Ready in: | 35 min |
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 137 | 7% |
| Protein | 2 g | 4% |
| Fat | 7 g | 9% |
| Added Sugar | 8 g | 9% |
| Carbohydrates | 17 g | 7% |
| Roughage | 0 g | - |
| Saturates | 3 g | - |
Recipe Development: EAT SMARTER
Ingredients
For cakes
For the cupcakes
| 1 ¾ cups | All purpose flour |
| ¾ cups | desiccated coconut |
| 2 teaspoons | grated Orange zest |
| 1 ½ teaspoons | Baking powder |
| ½ teaspoons | baking soda |
| 1 | eggs |
| ⅓ cups | sugar |
| ¼ cups | vegetable oil |
| ⅜ cups | Orange juice |
| ⅔ cups | plain Yogurt |
For the decoration
| 1 cup | powdered sugar |
| 1 tablespoon | water |
| pink Food coloring | |
| ⅞ cups | cream 48% fat |
| 1 cup | powdered sugar |
Directions
1 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.
2 Mix together the flour, coconut, orange zest, baking powder and bicarbonate of soda in a bowl.
3 Mix together the egg, sugar, oil, orange juice and yoghurt in a mixing bowl.
4 Stir in the dry ingredients until just combined.
5 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.
6 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.
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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