Coconut cupcakes

Sweet and moist, with a creamy icing redolent of citrus, these little cakes are beautiful morsels of deliciousness. The cake batter is really easy to prepare – no creaming of butter and sugar – just all in together in a food processor and it’s done. There are a host of end-of-year parties and events happening in my world and a cake that can be quickly made, keeps well, looks lovely and tastes wonderful is perfection. If you have the icing skills you could make them look a little bit fancy, but I like the simple home-made look of cakes when iced using just a flat bladed knife and a little bit of artistic sculpting. Enjoy!

cocnut cupcake2 resized

Makes 12

150 g butter, cut into small cubes
1 cup (220g) sugar
2 eggs
1/2 cup desiccated coconut
200 ml coconut milk
250 g self-raising flour

250 g cream cheese, softened
60 g icing sugar
zest of 2 oranges or tangelos

Preheat oven to 160 C. Place the butter, sugar, eggs, desiccated coconut, coconut milk and flour into a food processor  and process until well combined and a smooth batter is formed. Spoon into patty pan cases in a patty pan tin, and then bake in the oven for 15 – 18 minutes, until lightly golden and the cake springs back when lightly touched. Place on  a wire cake rack to cool. To make the icing beat together the cream cheese, icing sugar and zest until smooth an creamy. Ice the cakes when they are cool. Store in an airtight container in the fridge, and ring to room temperature before serving.

coconut cupcake1 resized