Coconut Cupcakes with vanilla buttercream

These were yummy! So yummy in fact that I stole one while they were cooling I iced it and hid in the kitchen cupboard (away from the kids)  to eat it!

I think I might make some more for the Birthday  that is coming up later this week!

Makes 12

110g Butter

180g caster sugar

2 lge eggs

1/2 tsp vanilla extract

1/8 tsp almond extract (optional)

125g SR flour - sifted

120g Plain flour - sifted

125ml coconut milk

25g desicated coconut

- Preheat oven to 160c

- Cream butter and sugar with hand mixer

- Add eggs one at a time, mixing in between. Add vanilla and almond at the end.

- Combine the two flours in a seperate bowl

- Add 1/3 of the flour mix to the creamed mixture and beat well.

-Pour in 1/3 of the coconut milk and beat again

- Repeat steps until all the flour and milk have been added

- Fold in the desiccated coconut using a metal spoon

- Spoon into the cupcake cases - fill to 2/3 full

- Bake in the oven for 25 mins

- Cool in tins for 10 mins before moving to cooling rack

Vanilla buttercream

110g Butter at room temp

60ml milk at room temp

1 tsp vanilla extract

500g icing sugar - sifted

- few drops colouring (optional)

- Beat in butter, milk , vanilla and half icing sugar until smooth.

- Gradually add the remainder of the icing sugar and beat until buttercream is smooth and creamy.

Add colouring 1 drop at a time and beat well.

** I didn't add colouring as I wanted pink but had no red colouring and they still looked sweet. Actually no one noticed the icing as they were inhaled in around 10 mins.

**Also I used muffin sized cases and it made 12 so I guess this is the right size to use