Iced Cakes with Fruit Toppers
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ¾ cup butter
- 1 cup caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsps Baking powder
- ½ cup Coconut yogurt
- 2 cups Shredded coconut
- For the icing
- 2 cups powdered sugar
- 2 Tbsps lemon juice
- 1 tsp hot water
- To decorate
- Shredded coconut
- 12 marzipan Fruit
- chocolate sweets
- gold and silver Sugared almond
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Cream 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 15-20 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the icing: sift the icing sugar into a bowl and gradually beat in the lemon juice and water until smooth.
7.
Spoon a little icing on each cake and sprinkle with coconut. Place a marzipan fruit on each cake and a few sugared almonds and chocolate sweets. Leave to set.
