Papaya and coconut cupcakes

ingredients

• Papaya and coconut cupcakes

  • 125 gram butter, at room temperature, chopped
  • 3/4 cup caster sugar
  • 1 teaspoon coconut essence
  • 2 eggs
  • 1 1/4 cup self-raising flour, sifted
  • 1/2 cup desiccated coconut
  • 1/3 cup buttermilk
  • 1 cup diced papaya

• Coconut icing

  • 90 gram butter, at room temperature, chopped
  • 1 cup icing sugar, sifted
  • 2 tablespoon milk
  • 1/4 cup desiccated coconut, lightly toasted (see tip)

method

• Papaya and coconut cupcakes

  • 1

    Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.

  • 2

    In a bowl using an electric mixer, cream butter, sugar and essence together until light and creamy. Add eggs one at a time, beating well after each addition.

  • 3

    Fold in flour, coconut and buttermilk. Lightly mix papaya through. Spoon mixture evenly into prepared pan until 2/3 full.

  • 4

    Bake for 20-25 minutes until cooked when tested with a skewer. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.

  • 5

    Meanwhile, to make coconut icing; in a bowl cream butter until pale. Beat in icing sugar then milk. Spread over cold cakes. Top with coconut.

notes

Toss coconut in a dry frying pan over medium heat until golden. Remove immediately. Or toast on a baking tray at 180°C for 5-10 minutes.