Prep 1 hr
Cook 1 hr
From New Zealand Taste magazine. Haven't tried these yet!
- 125 g butter, softened
- 1 cup caster sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 navel orange, zest of, grated
- 1 1⁄2 cups flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 cup milk
- 1 cup desiccated coconut
- 1⁄3 cup marmalade, of your choice
- 2⁄3 cup grated fresh coconut
- 2 large egg whites
- 1 cup sugar
- 2 tablespoons water
- 2 tablespoons freshly squeezed lime juice
- 1⁄4 teaspoon salt
- To make the cupcakes.
- Cream butter and sugar until light and fluffy. Beat in vanilla. Beat eggs in one at a time until mixture is very light, then add zest and mix to combine.
- Sift dry ingredients together and fold gently into butter mixture, alternating with milk. Fold in desiccated coconut.
- Place paper cupcake cases in muffin tins and fill to three quarters full. Bake for 20-25 minutes at 180ºC, testing with a skewer to check that cakes are cooked to the centre. Cool on a rack.
- Using a small sharp knife, cut a shallow 4cm diameter cone from the centre top of each cupcake. With the back of a teaspoon, spread indentation with marmalade. Replace removed cake.
- Frost liberally, making tall peaks. Decorate with grated fresh coconut. (See below for how to crack a coconut.) Keep cakes in a cool, dry place and serve on same day. Unfrosted cakes will keep well in an airtight container for 2-3 days.
- To make the frosting.
- In a medium-sized metal bowl set over a saucepan of just-simmering water, gently whisk together frosting ingredients until mixture is quite warm and sugar is dissolved.
- With a hand-held electric mixer on high speed, beat frosting for about 6 minutes, or until thick and fluffy. Remove bowl from heat and continue to beat frosting until it is cool, thick and spreadable.
- Frost cakes using a small palette knife or a butter knife to shape generous dollops of frosting into peaks. Frosting will keep, in a covered bowl in the fridge, for 2 days.