Coffee and Coconut Cupcakes

Name: Coffee and Coconut Cupcakes
Total time: 1800 s
Yield: 12 servings
Cuisine: American
Ingredients: 110 grams sugar; 110 grams margarine; 110 grams Self Rasing Flour; 2 Eggs; 1 tsp vanilla extract; 1 1/2 tsp Coffee; 4 tbsp water; Desiccated Coconut; milk; 1 tbsp butter or margarine; 200 grams Icing sugar; 1 tsp coffee; 4 tsp water

Fairylights @cook_2810026

Coffee and Coconut Cupcakes

Fairylights @cook_2810026

Saved

Ingredients

30 mins

12 servings

Cupcakes
110 gramssugar
110 gramsmargarine
110 gramsSelf Rasing Flour
2Eggs
1 tspvanilla extract
1 1/2 tspCoffee
4 tbspwater
Desiccated Coconut
milk
topping
1 tbspbutter or margarine
200 gramsIcing sugar
1 tspcoffee
4 tspwater

Saved

Steps

30 mins

1

Preheat oven to 180°F
2

In a bowl, cream margarine and sugar.
3

Add the vanilla and eggs, stir being careful not to curdle the marg.
4

Fold in the flour. This is your cake mixture.
5

In a cup add the coffee to the water, stirring until disolved. Stir this into the cake mixture making a coffee cake mixture. Add milk here if mixture is too thick.
6

Divide between either 12 cupcake case or 6 muffin cases. Sprinkle the coconut ontop of the mixture in the cases- DO NOT MIX- this is soo the coconut is toasted in the oven, adding to the flavour.
7

Bake for 15 minutes (cupcakes, muffins will take longer) Remove from oven and completely cool before placing icing ontop
8

TO MAKE THE TOPPING- in a bowl add the butter, and cream into the icing sugar. You are not making butter cream! Not all the icing sugar will blend
9

In a cup add the coffee to the water, stir untill disolved. Add to the icing sugar and butter. Keep stirring until the icing is of a proffered thickness - the thicker it is the quicker it will set- this is what the butter is for, it allows you to have a basic icing with some structure.
10

Ice your cupcakes.