It is pretty. Very pretty. This is all I have to say.
Cupcakes are popular for many reasons. Cupcakes are usually one serving size, so people can eat whole cupcakes in one sitting. They are small and easy to package, store, and transport. Decorating cupcakes can be a fun and creative activity for people of all ages. They are inexpensive to produce and can be made out of common kitchen supplies and ingredients, and they take just minutes to bake. Cupcakes are great for serving at all kinds of events, including birthday parties, business events, posh dinners,wedding receptions, and more. Cupcakes are becoming so popular that there is version for everyone, for everywhere and for every time.
INGREDIENTS (makes 12 regular or 24 mini cupcakes)
120g butter, chopped, at room temperature
120g caster sugar
120g self-raising flour, sifted
100g shredded coconut
100g white chocolate bits
2 tbsp milk
500g icing sugar, sifted
115 g butter
115 gr cream cheese
a drop of coconut essence
Preheat oven to moderate, 180°C. Prepare the cupcake cases. In a large bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Lightly fold flour into creamed mixture. Finally fold in chocolate and coconut. Divide mixture among cases (I actually measure 20 gr of mixture into the mini cases or 40 gr into the regular cases).
Bake for 15-20 minutes, until cooked when tested. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the icing in a smaller bowl, combine icing sugar, butter and cheese, stirring until smooth. Spread over cooled cakes. It could be dipped in shredded coconut to coat, or icing can be piped, top with seasonal decorations for a festive effect.
It keeps well when stored in an airtight container in the fridge. If Someone does not eat it before it had the chance to keep….