Iced Vovo Cupcakes | Queen Fine Foods
These sweet little cupcakes celebrate the nostalgic raspberry and coconut flavour combination of the iconic Iced Vovo biscuit. Get the recipe here!
Ingredients
- <p>220g butter, softened</p>
- <p>1 cup (220g) caster sugar</p>
- <p>3 large eggs, room temperature</p>
- <p>2 tsp Queen Vanilla Extract</p>
- <p>1 cup (90g) desiccated coconut </p>
- <p>1 ½ cups (225g) self-raising flour, sifted</p>
- <p>¾ cup (180ml) milk</p>
- <p>1 cup (125g) frozen raspberries, sightly thawed</p>
- <p>250g unsalted butter, softened</p>
- <p>450g (3 cups) icing sugar, sifted</p>
- <p>1 tsp Queen Vanilla Bean Paste</p>
- <p>¾ cup (100g) frozen raspberries, thawed, pureed & sieved</p>
- <p>Piping Bag or ziplock bag</p>
- <p>Desiccated Coconut</p>
- <p>9 Iced Vovo Biscuits, cut in half</p>
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