Coconut and Orange Mini Muffins
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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.
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