Coconut cupcakes
Ingredients Method 1.Preheat oven to 180°C. Line a 12-hole (⅓-cup/80ml) muffin pan with paper cases.
Ingredients
- 125 gram unsalted butter, softened
- 1 teaspoon finely grated lemon rind
- 3/4 cup (165g) caster sugar
- 2 eggs
- 1/2 cup (40g) desiccated coconut, plus 2 tablespoons extra
- 1 1/4 cup (185g) self-raising flour
- 1/2 cup (125ml) milk
- 1 1/4 cup (200g) icing sugar
- 1 tablespoon boiling water
- pink food colouring
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