Coconut Cream Mini Muffins
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
24
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs (beaten)
- 1 cup self-rising flour (sifted)
- 1 tsp vanilla extract
- For the coconut buttercream
- ½ cup unsalted butter
- 2 ¾ cups powdered sugar
- 3 Tbsps Coconut cream
- 1 pomegranate (seeds)
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 24 mini cupcake tins.
2.
Beat the butter and sugar until light and creamy. Gradually beat in the eggs until well blended.
3.
Sift in the flour and fold in gently with the vanilla, until just combined.
4.
Spoon into the paper cases and bake for 10-15 minutes until golden and springy to the touch. Place on a wire rack to cool completely.
5.
For the coconut buttercream: beat the butter until soft. Sift in the icing sugar and beat until smooth, then beat in the coconut cream until smooth and blended.
6.
Spread the buttercream on top of the cakes and decorate with pomegranate seeds.
