Iced Floral Cakes
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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 Coconut essence
- 2 cups all-purpose flour
- 2 tsps Baking powder
- ½ cup plain Yogurt
- 2 cups Shredded coconut
- For the icing
- 1 ¾ cups powdered sugar
- 1 Tbsp lemon juice
- 1 tsp hot water
- To decorate
- Shredded coconut
- white Pansy
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Beat in the eggs and coconut essence until blended.
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 25-30 minutes until golden and springy. Leave in the tins for 5 minutes then place on a wire rack to cool.
6.
For the icing: sift the icing sugar into a bowl and gradually stir in the lemon juice and water until smooth.
7.
Spread a little icing on each cake and smooth level with a palette knife. Sprinkle half the cakes with desiccated coconut and place a pansy on top. Leave to set.
