Coconut Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ¾ cup butter
- ¾ cup superfine caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsps Baking powder
- ½ cup plain Yogurt
- 1 cup Shredded coconut
- For the coconut buttercream
- ½ cup unsalted butter
- 2 ¾ cups powdered sugar
- 3 Tbsps Coconut cream
- To decorate
- 1 cup Shredded coconut
- mini Marshmallow
Preparation steps
1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole muffin tin.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Beat in the eggs and vanilla.
4.
Sift in the flour and baking powder and gently fold into the mixture with the yoghurt, until well combined. Stir in the coconut.
5.
Spoon into the paper cases and bake for about 20 minutes until golden and springy to the touch. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
6.
For the coconut buttercream: beat the butter until soft. Sift in the icing sugar and beat until smooth, then beat in the coconut cream until smooth and blended.
7.
Spoon the buttercream on top of the cakes.
8.
To decorate: put the coconut on a baking tray and toast in the oven for 5-8 minutes until golden. Set aside to cool.
9.
Sprinkle the coconut on top of the cakes and serve with mini marshmallows.
