Coconut Cherry Cupcakes
Soft, fluffy coconut sponge dashed with cherries, topped with buttercream and a tasty cherry nipple
|85||Gram||self raising flour|
|115||Gram||glace cherries, quatered|
|12||glace cherries, whole (or six halved if you prefer or you're short)|
Put 12 paper baking cases in a muffin pan. Preheat the oven to 180c.
Beat butter and sugar together in a bowl until light and fluffy.
Stir in the milk.
Gradually add the eggs, beating well after each addition.
Sift in the flour and baking powder and fold them in with the coconut.
Gently fold in the quartered cherries. Spoon the mixture into the cases.
Bake the cupcakes for 20-25 minutes or until well risen, golden brown and firm to the touch. Transfer to a wire rack to cool.
To make the frosting, put the butter in a bowl and beat until fluffy. Add the icing sugar and beat together until well mixed then gradually beat in the milk.
Pipe on the icing or just spoon on for a rustic look! Add a whole or halved glace cherry to the top for decoration.