Coconut and Orange Mini Muffins
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
24
- For the cupcakes
- 1 ¾ cups all-purpose flour
- ¾ cup Shredded coconut
- 2 tsps grated Orange zest
- 1 ½ tsps Baking powder
- ½ tsp 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 Tbsp water
- pink Food coloring
- ⅞ cup cream (48% fat)
- powdered sugar (for dusting)
Preparation steps
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.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
