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Coconut and Lime Kiwi Cupcakes

  • Cooking time20 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Coconut and Lime Kiwi Cupcakes

Ingredients

  • 115g (4 oz) Stork with Butter
  • 115g (4 oz) caster sugar
  • 2 eggs, medium
  • 140g (5 oz) self-raising flour, sieved together with ½ teaspoon baking powder
  • 25g (1 oz) creamed coconut
  • Zest ½ lime
  • 22g packet dried kiwi
  • 50g (2 oz) fresh chopped kiwi
  • 50g caster sugar
  • 50ml water
  • 1-2 tablespoons Midori
  • 55g (2 oz) Stork with Butter
  • 225g (8 oz) icing sugar, sieved
  • 1 tablespoon Midori
  • Lime zest to decorate
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Place all cake ingredients in a mixing bowl and beat with a wooden spoon until well mixed 1-2 minutes. Spoon mixture into 12 paper cases placed in a muffin tray.
  2. Bake in a preheated moderately hot oven 180ºC, 160ºC fan oven, Gas mark 4 on second shelf from top for 15 - 20 minutes until soft and springy to the touch.
  3. For the syrup place the sugar and water in a saucepan and melt the sugar over a moderate heat. Bring to the boil and boil for 2-3 mins until thick and syrupy. Add the Midori and spoon over warm cakes.
  4. For the icing, place all ingredients together in a mixing bowl and beat together until smooth. Spread or pipe over the cakes and decorate with lime zest.