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Coconut Ice Cupcakes
Lindey
Ingredients
  • 125g unsalted Devondale butter, melted, cooled
  • 1 cup (250ml) Devondale 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
  • subheading: Coconut Ice Topping:
  • 1 cup (250ml) Devondale milk
  • 3 cups (660g) caster sugar
  • 60g unsalted Devondale butter
  • 2 cup (160g) desiccated coconut
  • Red or pink food colouring
  • 1½ cups (75g) coconut flakes or chips, toasted
Steps
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