Exotic White Iced Cakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ¾ cup butter
- 1 cup superfine caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsps Baking powder
- ½ cup plain Yogurt
- 2 cups Shredded coconut
- For the coconut buttercream
- ½ cup unsalted butter
- 2 ¾ cups powdered sugar
- 3 Tbsps Coconut cream
- To decorate
- Shredded coconut
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Cream the butter and sugar in a mixing bowl until light and fluffy.
3.
Beat in the eggs and vanilla.
4.
Sift in the flour and baking powder and gently fold into the mixture with the yoghurt, until well combined. Stir in the coconut.
5.
Spoon into the paper cases and bake for 20-25 minutes until golden, risen and springy to the touch. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
6.
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 blended.
7.
Spread on top of the cakes and decorate with flaked coconut.
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