Vanilla Cupcakes

With cream cheese frosting & coconut

Cupcakes
Cupcakes 200g plain Flour Pinch of salt 1 1/2 teaspoons of baking powder 115g unsalted butter 115g caster sugar 1 1/2 teaspoon vanilla essence 2 large eggs 125ml whole milk

Preheat the oven to 170c. Whisk the flour, baking powder and salt together in a bowl to combine. Set aside In a large bowl, use an electric mixer to beat the butter for 2-3 minutes until creamy. Add the sugar gradually, beating until light and fluffy for about 3 minutes. Add the vanilla essence. Add the eggs one at a time beating after each addition. Add half the flour mixture, beat briefly until smooth, then add half the milk beat briefly the repeat with the rest of the milk and flour mixture. Beat until smooth. Divide the cupcake batter evenly between the cupcake papers, 3/4 full. Bake for 20-25 minutes, or until you press the centre of the cupcake and it springs back. Cool the cupcakes in muffin tray fro 5 minutes then remove to a wire rack to cool completely.

Cream Cheese Frosting 65g unsalted butter 200g softened cream cheese 1 teaspoon of lemon juice 3 cups icing sugar sifted

MAKES 10-12

Cream Cheese Frosting Cream the butter fro 1-2 minutes. Add the cream cheese, lemon juice and half the icing sugar and beat until the mixture is light and fluffy. Add the remaining icing sugar and beat until the mixture is light and fluffy.

Once you have iced the cupcakes sprinkle with a cloud of shredded coconut.