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Coconut Cupcakes RecipeVeg CD 35mins plus cooling
Delicious iced coconut cupcake recipe topped with Glacé cherries Makes approx. 10 Cupcakes (fairy cakes) Cold Vegetarian Fruit Cupcakes Cakes Baked Fayre Ingredients for the cupcakes 50g/2oz Self Raising Flour 25g/1oz Desiccated Coconut 50g/2oz Margarine 50g/2oz Caster Sugar 1 Egg, beaten A little Milk For the topping 100g/4oz Icing Sugar 1 tbsp Water 5-6 Glace Cherries, halved
Instructions 1. Preheat the oven to 190C, 375F, Gas mark 5 and place some paper fairy cake cases on a baking tray, evenly spaced apart. 2. Place all the cupcake ingredients in a large mixing bowl and beat with a wooden spoon until well blended, adding 2-3 teaspoons milk if necessary in order to make the mixture soft enough to drop easily from the spoon. 3. Place 1 heaped teaspoon of the mixture in each paper case, pushing it from spoon with knife. Smooth the tops, then bake towards the top of the oven for 15-20 minutes, until well-risen, golden and firm to the touch. Cool on wire racks.
4. Once the cakes and cold, place the icing sugar and water in a mixing bowl and mix well until blended and smooth.
5. Place a teaspoon of the icing mixture on the top in the middle of each cupcake then press a cherry half into the icing. Allow to set for at least 25 minutes before serving.
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