Coconut and orange mini muffins 

Coconut and orange mini muffins


Calories:137 kcal
Preparation:35 min
Ready in:35 min
1 serving contains (Percentage of daily recommendation)
Calories137 kcal(7%)
Protein2 g(4%)
Fat7 g(9%)
Carbohydrates17 g(7%)
Added Sugar8 g(9%)
Roughage0 g(0%)

Recipe Development: EAT SMARTER


For cakes

For the cupcakes
10 ½ cupsAll purpose flour
4 ½ cupsdesiccated coconut
12 teaspoonsgrated Orange zest
9 teaspoonsBaking powder
3 teaspoonsbaking soda
2 cupssugar
1 ½ cupsvegetable oil
2 ¼ cupsOrange juice
4 cupsplain Yogurt
For the decoration
6 cupspowdered sugar
6 tablespoonswater
pink Food coloring
5 ¼ cupscream 48% fat
powdered sugar (for dusting)


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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