Vanilla buttercake cupcakes
90 g butter (softened, cubed)
½ tsp vanilla essence
½ cup caster sugar
2 eggs
1 cup self raising flour (sifted)
2 tbsp milk
Chocolate icing
10 g butter
½ cup milk
2 cups icing sugar (sifted)
¼ cup cocoa powder (sifted)
Additional
1 cup desiccated coconut
¼ cup raspberry jam
½ cup thickened cream (whipped)
Preheat oven to 180 degrees C. Line 12 standard muffin pan with paper cases.
Beat butter, vanilla, sugar, eggs, flour and milk in medium bowl until mixture is pale yellow colour. Scoop mixture into cases then smooth evenly.
Bake in oven for 20 minutes, and then cool on wire rack. Remove cases from cakes.
To make chocolate icing, in a heat proof bowl over a saucepan, melt butter, adding milk, icing sugar and cocoa until smooth and coating consistency.
Dip cakes fully in chocolate icing then drain off excess, roll in coconut, then place on wire rack to set.
Cut cakes in half and fill with jam and cream.
YUMMY!
July 22nd, 2006 on 2:15 am
These look awesome. Did you happen to get the recipe from The Australian Women’s Weekly Cupcake book? Because I have been eyeing these cupcakes from that book for a very long time now but never got around to making them. Yours looks great.
August 12th, 2006 on 4:55 pm
Hi Jenjen, yeah they were!!!! love that book, the second time i made them i used margaine instead, and they so didn’t turn out right!!! going to have to stick to good old butter from now on.