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Coconut cupcakes

Coconut cupcakes recipe

coconut cupcakes




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    • 135 ml (125 g) Clover Mooi River Butter
    • 200 ml (170 g) castor sugar
    • 5 ml vanilla essence
    • 2 eggs
    • 500 ml (280 g) self-raising flour
    • 2 ml salt
    • 200 ml Clover Fresh 2% Low Fat Milk
    • 125 ml (40 g) desiccated coconut
    • Vanilla cream
    • 250 ml Clover Fresh Cream
    • 15 ml castor sugar
    • 1 ml vanilla essence
    • icing sugar for dusting

    Preheat oven to 200°C.

    Place 24 paper cookie cases on a baking sheet or in muffin pans.

    Cream butter and sugar until smooth and creamy.

    Add essence and eggs one at a time, beating well after each addition.

    Fold in sifted flour and salt alternately with milk.

    Lightly mix coconut into mixture.

    Spoon into paper cases until three-quarters full.

    Bake for 12 - 15 minutes or until cakes spring back when pressed down.

    Meanwhile prepare the vanilla cream.

    Beat the cream, sugar and essence together until soft peaks form.

    Set aside.

    Remove cupcakes from oven and turn out on a cooling rack.

    Allow to cool completely before decorating.

    Decorate with vanilla cream and dust with icing sugar.