Friday, May 7, 2010

Chocolate Chip Baby Cupcakes

Photography by Ian Wallace

2 cups self-raising flour
3/4 cup sugar
1 x 250g pkt Nestle milk chocolate chips
1/4 cup milk
1/2 cup butter, melted
2 eggs, lightly whisked
1 tsp vanilla extract
1 x 453g container vanilla frosting
1 1/2 cups shredded coconut
12-14 drops blue food coloring

Preheat oven to 350°F. Line thirty-six 1 1/2 Tblsp capacity mini muffin pans with paper baking cups.

Combine the flour, sugar & chocolate chips in large bowl. Combine the milk, butter, egg & vanilla extract in a large jug. Add the egg mixture to the flour mixture & stir until just combined.

Spoon the mixture among the prepared muffin pans. Bake in oven for 12-15 minutes or until a toothpick inserted into the centres comes out clean. Set aside for 2-3 minutes, then turn onto a wire rack. Set aside for 1 hour to cool completely.

Spread the cupcakes evenly with frosting. Place the coconut in a plastic bag. Add the food coloring to the coconut & shake until well colored. Sprinkle the cupcakes with coconut to serve.

Makes 36 mini cupcakes.
Source
Good Taste - July 2006, Page 41
Recipe by Michelle Southan

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