You may also like
Categories:Viewed: 60 - Published at: 2 years ago
Ingredients
- 110 grams sugar
- 110 grams margarine
- 110 grams Self Rasing Flour
- 2 Eggs
- 1 tsp vanilla extract
- 1 1/2 tsp Coffee
- 4 tbsp water
- 1 tbsp butter or margarine
- 200 grams Icing sugar
- 1 tsp coffee
- 4 tsp water
Method
- Preheat oven to 180F
- In a bowl, cream margarine and sugar.
- Add the vanilla and eggs, stir being careful not to curdle the marg.
- Fold in the flour.
- This is your cake mixture.
- In a cup add the coffee to the water, stirring until disolved.
- Stir this into the cake mixture making a coffee cake mixture.
- Add milk here if mixture is too thick.
- Divide between either 12 cupcake case or 6 muffin cases.
- Sprinkle the coconut ontop of the mixture in the cases- DO NOT MIX- this is soo the coconut is toasted in the oven, adding to the flavour.
- Bake for 15 minutes (cupcakes, muffins will take longer) Remove from oven and completely cool before placing icing ontop
- TO MAKE THE TOPPING- in a bowl add the butter, and cream into the icing sugar.
- You are not making butter cream!
- Not all the icing sugar will blend
- In a cup add the coffee to the water, stir untill disolved.
- Add to the icing sugar and butter.
- Keep stirring until the icing is of a proffered thickness - the thicker it is the quicker it will set- this is what the butter is for, it allows you to have a basic icing with some structure.
- Ice your cupcakes.
