About this recipe:Sweet and tender cupcakes with a hint of cinnamon. The buttery icing is made with coconut and walnuts and gently toasted until golden under the grill.
150g plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional)
75g butter, at room temperature
200g caster sugar
1 large egg
1 teaspoon vanilla extract
60g butter, at room temperature
5 tablespoons brown soft sugar
2 tablespoons milk
75g desiccated coconut
75g chopped walnuts
1 teaspoon ground cinnamon
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Method Prep:25min › Cook:25min › Ready in:50min
Preheat the oven to 180 C / Gas 4. Line a 12-cup muffin tin with paper cases.
Sift together flour, baking powder, salt and 1 teaspoon cinnamon.
Cream together 75g butter and caster sugar in a large bowl until light and fluffy. Add egg and vanilla; mix well. Pour in flour mixture alternately with 180ml milk; beat well. Fill prepared paper cases, about half full.
Bake in the preheated oven until golden and tops spring back when lightly pressed, 20 to 25 minutes. Remove from the oven and set aside to cool.
Meanwhile, cream 60g butter with brown sugar until light and fluffy. Blend in 2 tablespoons milk until well combined. Fold in coconut, walnuts and 1 teaspoon cinnamon.
With the warm cupcakes in the tin, carefully spread about 2 teaspoons of icing on the centre of each cupcake. Do not spread icing all the way to the edge.
Preheat the grill and set the rack about 15cm (6 in) from the heat source. Grill the tops of cupcakes until coconut is lightly browned, 2 to 3 minutes.