|½ cup||Caster sugar|
|1 tsp||Coconut essence|
|¾ cup||Self raising flour|
|½ cup||Desiccated coconut|
- Heat oven to 160 degC fan bake. Line a 12-hole standard muffin tin with paper cases. Place all the ingredients in a bowl and beat together just enough to combine into a creamy batter.
- Spoon mixture into prepared cases to three-quarter fill. Bake for 20 minutes or until a skewer inserted into the middle of one cupcake comes out clean. Remove to a wire rack to cool.
- In a bowl, blend icing sugar, coconut essence and enough milk together to form a smooth, runny icing. Pour a spoonful over each cupcake and sprinkle with some coconut to decorate.