Ingredients
Cupcakes
Buttercream icing
To decorate
Method
Cupcakes
1.Preheat oven to 180°C/160°C fan-forced. Line a 12-cup muffin tray with paper or foil cases.
2.Using an electric mixer, beat butter and sugar in a bowl until pale and creamy.
3.Add eggs, one by one, beating lightly after each addition until combined. Stir in essence, flour and milk.
4.Spoon into prepared holes. Bake for 20 minutes or until a skewer inserted at centre comes out clean.
5.Stand in tray for five minutes. Transfer to a wire rack to cool completely.
6.Meanwhile, to make the buttercream icing, use an electric mixer to beat the butter in a large bowl until as white as possible. Gradually beat in icing sugar and milk until fluffy.
To decorate
7.Spread cupcakes with buttercream.
8.Divide coconut into three equal portions. Place one portion in a bowl.
9.Place another portion into a plastic resealable food storage bag. Add four drops of green food colouring; shake until evenly tinted.
10.Place the remaining portion of coconut into a plastic resealable food storage bag. Add four drops of red food colouring; shake until evenly tinted.
11.Sprinkle iced cupcakes with plain and tinted coconut, alternating colours to coat.
