Coconut Ice Cupcakes

Makes 18



  • 60g butter, softened
  • ½ tsp coconut essence (optional)
  • 110g caster sugar
  • 1 egg
  • 20g desiccated coconut
  • 110g self-raising flour
  • 120g soured cream
  • 2 tbsp milk


  • 160g icing sugar
  • 50g desiccated coconut
  • 1 egg white, beaten lightly
  • pink food colouring

(coconut essence is available from specialist cake shops and websites)


  1. Place 18 paper cases in muffin or bun pans.
  2. Beat butter, essence, caster sugar and egg in a bowl with an electric mixer until light and fluffy. Stir in the coconut, sifted flour, soured cream and milk. Divide mixture into paper cases.
  3. Bake at 160°C for about 20 minutes then stand in tin for 5 minutes before transferring onto a wire rack to cool.
  4. Sift icing sugar into a bowl before stirring in the coconut and egg white. Place half the mixture into a different bowl and tint with pink food colouring.
  5. Drop alternate teaspoons of white and pink icing onto cakes and roughly fork together.