Coconut Butterfly Cakes


Let your imagination fly free gone these tasty little coconut butterfly cupcakes.

The ingredient of Coconut Butterfly Cakes

  • 150g butter
  • 1 cup 220g caster sugar
  • 2 eggs
  • 2 tsp coconut essence
  • 2 cups 300g self raising flour
  • 1 2 cup 45g desiccated coconut
  • 1 cup 250ml buttermilk
  • 250g cream cheese
  • 1 1 2 cups 230g icing sugar
  • 1 tbsp milk
  • barbed worm jellies
  • marshmallows sliced

The Instruction of coconut butterfly cakes

  • preheat oven to 180u00b0c line 12 x 1 2 cup 125ml muffin pans past paper cases beat butter and caster sugar until lackluster and creamy emphasis in eggs and coconut essence
  • fold in self raising flour desiccated coconut and buttermilk spoon into cases dont overfill bake for 20 25 minutes set aside to cool
  • prominence cream cheese and icing sugar until smooth prominence in milk and coconut essence move ahead onto cakes place a bitter worm jelly almost pinnacle of each cake place sliced marshmallows roughly each side to make wings

Nutritions of Coconut Butterfly Cakes

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