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!

This entry was posted on Sunday, July 16th, 2006 at 6:35 pm and is filed under Sweet After Thoughts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.