Father's Day golf cupcakes

Womans~Day

Cooking time: Less than 30 minutes

Cuisine: Modern Australian

Serves: 10 or more

Type: Cake; Cup cake; Family

Tools

Kitchen friendly view

Ingredients

125g butter, chopped, at room temperature
2/3 cup caster sugar
2 eggs
grated zest 2 limes
1 teaspoon coconut essence
1¼ cups self-raising flour
1/3 cup milk
¾cup desiccated coconut, 1/3 cup extra
green food colouring
CREAM CHEESE FROSTING
90g cream cheese, at room temperature
30g unsalted butter, at room temperature
1 teaspoon coconut essence
1½ cups icing-sugar mixture
flags, tapioca pearls

Preparation method

Preheat oven to moderate, 180°C. Line 12-hole muffin pan with paper patty cases.
In a small bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Add eggs one at time, beating well after each addition. Beat in zest and essence. Fold in flour alternately with milk. Fold in coconut.
Spoon mixture into paper cases until 2/3 full. Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
CREAM CHEESE FROSTING. In a small bowl, using an electric mixer, beat cream cheese, butter and essence together until creamy. Gradually beat in icing sugar until smooth. Spread over cold cakes.
Combine extra coconut and few drops green food colouring in small snap-lock bag. Using fingers, rub mixture together until coconut is green in colour. Sprinkle cakes with green coconut. Decorate each cake with small flag on wooden toothpick and one tapioca pearl for the golf ball.

TOP TIP

You could serve these cupcakes without golf decorations by simply topping with flaked coconut. If tapioca pearls are unavailable, use fondant and roll into small balls.

More delicious Father's Day recipes in this week's Woman's Day, on sale August 31, 2009.

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