Ingredients for the cupcakes
- 50g/2oz Self Raising Flour
- 25g/1oz Desiccated Coconut
- 50g/2oz Margarine
- 50g/2oz Caster Sugar
- 1 Egg, beaten
- A little Milk
For the topping
- 100g/4oz Icing Sugar
- 1 tbsp Water
- 3 Glace Cherries, halved
Instructions
- Preheat the oven to 190C, 375F, Gas mark 5 and place 6 paper fairy cake cases on a baking tray, evenly spaced apart.
- Place all the cupcake ingredients in a large mixing bowl and beat with a wooden spoon until well blended, adding 2-3 teaspoons milk if necessary in order to make the mixture soft enough to drop easily from the spoon.
- Place 1 tablespoon of the mixture in each paper case, pushing it from spoon with knife. Smooth the tops, then bake towards the top of the oven for 15-20 minutes, until well-risen, golden and firm to the touch. Cool on wire racks.
- Once the cakes and cold, place the icing sugar and water in a mixing bowl and mix well until blended and smooth.
- Place a teaspoon of the icing mixture on the top in the middle of each cupcake then press a cherry half into the icing. Allow to set for at least 25 minutes before serving.
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