Coconut ice butterflies
Tie a small pink ribbon in a bow around each cake, if you like. Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Hand mixer
- Muffin tin
- Cupcake liner
- Cooling rack
- Sifter
- Oven
- Stove
- Mixing bowl
- Saucepan
- Measuring cup
- Spatula
- Paring knife
- Spoon
Ingredients
- 90 grams (3 ounces) butter, softened
- 1 teaspoon coconut extract
- 1/2 cup (110g) caster (superfine) sugar
- 2 eggs
- 1 cup (150g) self-raising flour
- 2 tablespoons milk
- 2 cups (320g) icing (confectioners') sugar
- 1 teaspoon softened butter
- 2 tablespoons hot water, approximately
- pink food colouring
- 1/2 cup (40g) desiccated coconut
- 1/4 cup (80g) strawberry jam
- 1/2 cup (125ml) thickened cream, whipped
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