Welcome 2012!

Sarah and I would love to wish you and your families all the the very best for 2012! We hope that this year is full of good times with family and friends, and leaves you plenty of time for creative pursuits.

Sarah has baked up a batch of coconut cupcakes to start the New Year off with some sweetness. 

Coconut Cupcakes

Ingredients:

1/2 cup shredded coconut

45 g (1.5 oz) almond meal

1 cup sugar

1 1/8 cups plain flour

1/2 tablespoon baking powder

1/3 cup butter

1 teaspoon coconut essence

2 eggs

1/2 cup + 1 tablespoon coconut milk

Frosting:

2 cups icing sugar

2-4 tablespoons hot water

1 tablespoon butter

1 teaspoon coconut essence

white pearls for decorations

Makes 18

1. Preheat oven to 180 deg C (350 F). Line muffin tins with paper liners. Sift together flour and baking powder; stir in coconut and almond meal.

2. With electic mixer on medium/high speed, cream butter and sugar until pale and fluffy. Add essence and then eggs, one at a time, and beat until incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of cocount milk, beating until just combined.

3. Divide batter evenly among lined cups, filling each 3/4 full. Bake, rotating tins halfway through until golden and cake tester comes out clean, for 20 -22 minutes. Turn onto wire rack to cool completely.

4. Frosting: combine butter, sugar and cocunut essence , and whisk in hot water until it is has reached the desired consisentcy. Spread on cool cakes and decorate with pearls.

If you would like to make some cupcake flags, click on the link below to access the pdf file. Print them out on a sheet of white card, and then use a 2 inch scallop or circle punch to cut them out. Tape a toothpick to the back using a piece of masking tape.

Happy New Year Cupcake Flags

Best wishes for 2012! We hope you will continue to stop by our space here for lots of projects, tutorials, recipes,and inspiration!

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