Author Notes
An Australia Day favorite from Donna Hay Magazine. —Donna Hay
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Ingredients
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1 1/2 cups
self-rising flour, sifted
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3/4 cup
(165g) caster (superfine) sugar
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125 grams
unsalted butter, softened and chopped
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2
eggs
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1/3
cup (80ml) milk
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2 teaspoons
vanilla extract
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1/3 cup
(25g) shredded coconut
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250 grams
sour cream, for the chocolate ganache icing
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200 grams
dark chocolate, melted, for the icing
Directions
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Preheat oven to 160°C (325°F). Place the flour, sugar, butter, eggs, milk, and vanilla in the bowl of an electric mixer and beat on medium speed for 6 minutes or until pale and smooth.
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Spoon the mixture into twelve 1/2-cup-capacity (125ml) cupcake tins lined with paper cases. Bake for 22 to 25 minutes or until cooked when tested with a skewer. Place on a wire rack to cool completely.
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While the cupcakes are cooking, make the chocolate ganache icing. Place the sour cream and chocolate in a large bowl and mix until smooth. Set aside at room temperature for 30 minutes or until cool and thickened. Using a palette knife, spread the icing over the cupcakes and sprinkle with coconut before serving.
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