Tasty Homestyle Cooking

Tropical Cup Cakes

Name: Tropical Cup Cakes
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 12
Cuisine: Australian
Ingredients: 125g butter, at room temperature; 1 cup caster sugar; finely grated rind of 1 lime; 3 eggs; 1/2 cup desiccated coconut; 1/2 cup plain flour, sifted; 1/4 cup self raising flour, sifted; 1/4 cup flavoured yoghurt (see notes); 1/2 cup crushed pineapple, well drained (see notes); 75g butter, at room temperature; 375g icing sugar mixture; 1 tablespoon (20ml) lime juice; 2 tablespoons (40ml milk); few drops green food colouring; finely grated lime rind for decoration

By Janet. 25 July 2017.

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A couple of years ago a local fair ran a decorated cup cake competition. Of course I entered it - first prize was $50. I thought of the decorations first and then set about finding a cup cake flavour to compliment them. I decided on 2 entries, one with wattle flowers piped on to the top of the iced cake and I included wattle seeds in the cake batter. For the other cake I thought I would decorate it with a fondant icing decoration. Never having made fondant icing, I thought a frangipani would be relatively easy to make. I thought a tropical flavoured cup cake would go well with the frangipani but I couldn’t find a recipe I liked so I made up my own. This tropical cup cake won first prize and has since become a favourite of my husband who is not normally a big cake eater.

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Recipe by Janet. Photos by Shan Smyle Photography.

Tropical Cup Cakes