Orange Coconut Cupcakes
Prep: 10 mins
Cook: 15 mins
Servings: 12
These simple Orange Coconut Cupcake are easy to make and packed pull of fresh flavour. Best of all, they are ready in just 35 minutes. So bake a batch of these Orange Coconut Cupcakes to share with friends, family or co-workers and you’ll earn some serious brownie (cupcake) points.
Ingredients
Cupcakes:
- 1½ cups White Wings self-raising flour
- ¾ cup CSR Demerara Sugar
- ¼ cup desiccated coconut
- 2 extra large eggs
- ½ cup sunflower oil
- ½ cup orange juice
- 1 tsp finely grated orange rind
Icing:
- 1 tbsp water or orange juice
- 10g butter
- ¾ cup CSR Soft Icing Mixture, sifted
- finely grated orange rind
Method
- Pre-heat oven to 160°C fan-forced. Line 12 x ⅓ cup capacity muffin pans with paper cases.
- Combine flour, sugar and coconut in a large mixing bowl. Separately whisk together the eggs, oil, juice and rind. Add to flour mixture and whisk in well.
- Spoon between muffin pans and bake for 18-20 mins. Allow to cool completely on a cooling rack.
- For icing, heat the water and butter until butter has melted. Add to icing sugar and mix well. Allow to sit to come to desired consistency if required. Spoon onto the top of each cake and sprinkle with some additional orange rind.
Featured in: