Lyndey Milan’s coconut ice cupcakes

These are a sweet treat the grandkids will love!

“My Mum didn’t bake often, but she had some classics which we just loved. She used to make a really lush coconut cake with coconut icing – and here I have adapted it as cupcakes,” says celebrity chef, Lyndey Milan.

Recipe provided by Lyndey Milan.

Ingredients:

125g unsalted butter, melted, cooled
1 cup (250ml) milk
½ cup (40g) shredded or desiccated coconut
¼ teaspoon vanilla bean paste
1 egg, lightly beaten
2 cups (300g) self raising flour
1 cup (220g) caster sugar

Coconut ice topping
1 cup (250ml) milk
3 cups (660g) caster sugar
60g unsalted butter
2 cup (160g) desiccated coconut
Red or pink food colouring
1½ cups (75g) coconut flakes or chips, toasted

Directions:

1. Preheat oven to moderate, 180°C (160°C fan-forced). Grease 12 hole muffin pan (1/3cup/ 80ml capacity) (from the Lyndey Milan range) with a little butter.

2. Combine the butter and milk, mix well. Stir in the coconut and vanilla bean paste, and then whisk in the egg.

3. Combine flour and sugar in a large bowl. Add the butter and milk mixture all at once, stir gently until just combined. Divide the mixture evenly between muffin holes, using an ice-cream scoop or two spoons.

4. Bake for 20 minutes or until golden and cooked through. Leave to cool in pan for 3-4 minutes, and then carefully remove to a wire rack.

For the coconut ice topping
1. Place the milk in a medium sauce pan over a moderate heat. Just before it boils, add the sugar. Stir until sugar is dissolved. Reduce heat and simmer for 5-8 minutes or until syrupy.

2. Remove from heat, stir in butter and shredded coconut. Add a few drops of colouring.

3. Beat well using a wooden spoon until thick. Carefully spread topping over the top of the warm cup cakes. Sprinkle with the toasted coconut flakes. Leave to finish cooling on the wire rack.

Tips:

Store the cakes in an airtight container for up to 3 days or freeze in a rigid container. You can cook these cakes in larger or smaller muffin pans, as a guide, fill them slightly more than half-full with mixture. When cooked the cakes should be risen, golden and firm to touch, and beginning to come away from the side of the hole.