Tuesday, May 11, 2010

Coconut Butterfly Cupcakes

Photography by Steve Brown

1/2 cup butter
1 cup sugar
2 eggs
2 tsp coconut extract
2 cups self-raising flour
1/2 cup shredded coconut
1 cup buttermilk
1 250g pkg cream cheese
1 1/2 cups icing sugar
1 Tblsp milk
Sour Gummy Worms
Mini Marshmallows, sliced

Preheat oven to 350°F. Line 12 x 1/2 cup muffin pans with paper baking cups. Beat butter & sugar until pale & creamy. Beat in eggs & 1 tsp of the coconut extract.

Fold in flour, coconut & buttermilk. Spoon into paper baking cups - don't overfill. Bake for 20-25 minutes. Set aside to cool.
Beat cream cheese & icing sugar until smooth. Beat in milk & remaining teaspoon of the coconut extract. Spread onto cupcakes. Place a Sour Gummy Worm on top of each cupcake. Place sliced marshmallows on each side to make wings.

Makes 12 cupcakes.

Fresh Living - 20 September 2004, Page 53
Recipe by Michelle Southan