Name: Papaya and coconut cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 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)

Ingredients

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

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.