Coconut Ice Cupcakes
80g butter, melted
2/3 cup caster sugar
2 teaspoons vanilla essence
1 egg, lightly beaten
2/3 cup desiccated coconut
1 cup self-raising flour, sifted
2/3 cup milk
Coconut ice topping
1 cup desiccated coconut
2 cups icing sugar mixture
1 teaspoon butter, softened
red food colouring
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Preheat oven to 180°C. Line muffin pan with paper cases.
Place butter, sugar, vanilla, egg, coconut, flour and milk in a bowl. Mix well to combine. Spoon batter into cases.
Bake for 10 to 12 minutes or until a skewer inserted into 1 cake comes out clean. Stand cakes in pan for 1 minute. Transfer to a wire rack to cool.
Make coconut ice topping: Combine coconut, icing sugar and butter in a bowl. Gradually stir in 1/4 cup hot water until mixture is a spreadable consistency. Stir in 2 to 3 drops red food colouring. Spread topping over cakes. Stand at room temperature until set. Serve.
