Festive Coconut Mini Cakes

Name: Festive Coconut Mini Cakes
Total time: 3 h 15 min
Yield: 12
Ingredients: 0.75 cup butter; 1 cup caster sugar; 2 eggs; 1 tsp vanilla extract; 1.5 cups all-purpose flour; 2 tsps Baking powder; 0.5 cup plain Yogurt (or coconut yogurt); 2 cups Shredded coconut; 0.875 cup cream (48% fat); 1.333 cups good quality white chocolate (chopped); 3 cups Shredded coconut; 2.5 cups powdered sugar; 3 Tbsps lemon juice; 1 tsp hot water; Shredded coconut; 6 small, sugared jelly candy (halved); 24 small, heart or button Chocolate candy; 12 small licorice discs; 12 pcs Licorice; edible silver edible silver ball; strawberry Candy

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 15 min.

Preparation

ready in 3 h. 15 min.

Ready in

Ingredients

for

cupcakes

For the cupcakes: ¾ cup butter; 1 cup caster sugar; 2 eggs; 1 tsp vanilla extract; 1 ½ cups all-purpose flour; 2 tsps Baking powder; ½ cup plain Yogurt (or coconut yogurt); 2 cups Shredded coconut

For the white coconut balls: ⅞ cup cream (48% fat); 1.333 cups good quality white chocolate (chopped); 3 cups Shredded coconut

For the icing: 2 ½ cups powdered sugar; 3 Tbsps lemon juice; 1 tsp hot water

To decorate: Shredded coconut; 6 small, sugared jelly candy (halved); 24 small, heart or button Chocolate candy; 12 small licorice discs; 12 pcs Licorice; edible silver edible silver ball; strawberry Candy

How healthy are the main ingredients?

Yogurt egg

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Preparation steps

For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.

Cream the butter and sugar in a mixing bowl until light and fluffy.

Beat in the eggs and vanilla.

Sift in the flour and baking powder and gently fold into the mixture with the yoghurt, until well combined. Stir in the coconut.

Spoon into the paper cases and bake for 15-20 minutes until golden and springy to the touch. Cool in the tins for 5 minutes then place on a wire rack to cool.

For the white coconut balls: heat the cream in a pan to boiling point. Immediately remove from the heat and add the chocolate. When the chocolate has melted, stir once and chill for 2 hours until firm.

Scoop out teaspoons of the mixture and roll into 12 balls for the 'heads'. Sprinkle the coconut on a plate and roll the balls in the coconut until evenly covered.

For the icing: sift the icing sugar into a bowl and gradually stir in the lemon juice and water until smooth.

Spoon icing on each cake and spread a generous layer with a palette knife. Sprinkle with coconut and place the snowman heads on top.

10.

Press in the sweet halves for the 'noses' choclate hearts for the 'eyes', liquorice pieces for the 'hats' and silver balls for the buttons. Place the candy belts on top for scarves. Sprinkle with more coconut and leave to set.