Wednesday, May 5, 2010

Mini Coconut Cupcakes

Photography by Mark O'Meara

It's Pink Ribbon Day today and selling these cute cupcakes would be an excellent way to raise funds for breast cancer research.


1/3 cup butter, softened
1/3 cup sugar
1/2 tsp coconut extract
1 egg
3/4 cup self-raising flour
1/3 cup shredded coconut
1/4 cup milk
1 Tblsp sugar
pink food coloring
Icing:

1/3 cup unsalted butter, softened
1 cup icing sugar
1 Tblsp milk

Preheat oven to 350°F. Grease 18 holes of two 12-hole, 30ml-capacity mini muffin pans.
Using an electric mixer, beat butter, sugar & coconut extract in a bowl until pale & creamy. Add egg & beat to combine. Combine flour & coconut in a bowl. Stir into butter mixture alternately with the milk. Mix until just combined. Divide mixture between muffin cups.
Bake for 12 to 15 minutes or until golden brown & a toothpick inserted into center of cupcake comes out clean. Let stand in pan for 5 minutes before turning out onto a wire rack to cool.

To Make Icing:

Using an electric mixer, beat butter, icing sugar & milk in a bowl until light & fluffy. Spread over cupcake tops.

Place remaining 1 Tbsp sugar & 1 to 2 drops of food coloring in a small plastic bag. Rub bag between hands until sugar turns pink. Sprinkle sugar mixture over cupcakes. Serve.

Source
Super Food Ideas - October 2007, Page 95
Recipe by Kathy Knudsen

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