Coconut and Lime Kiwi Cupcakes
Cooking time20 minutes
Prep time30 minutes
Servings12 portions
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
- 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.
- 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.
- 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.
- 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.
