This is not only a beta test, its also another entry for the Food24 Cupcake Competition!

Jessica is going to “beta test” these here cupcakes for me, and whilst I don’t quite think they will be able to quell her very well known sweet tooth, I do hope she enjoys them!

These coconut cupcakes have dessicated coconut in the batter which gives them a very interesting texture. They have a coconut butter icing on top and toasted coconut sprinkled over them for a little extra flavour!

I am not personally a huge fan of coconut, but these are deeeelicious!

You must pop over to Jessica’s blog and see what she said about them!

The cupcakes

2 cups self-raising flour (sifted)

½ cup dessicated coconut

1 cup castor sugar

1 cup buttermilk

2 eggs (lightly beaten)

125g unsalted butter (melted)

Preheat your oven to 180°C and fill a muffin tray with cupcake liners.

Combine the flour, coconut and sugar in a bowl, and make a well in the centre.

Combine the melted butter, eggs and buttermilk  and pour it into the well in the dry ingredients.

Mix well until combined.

Fill the liners ⅔ full and bake for 17 minutes, or until a cake skewer comes out clean when inserted into the centre of the cupcake.

Transfer to a wire rack to cool them.

The icing

2¼ cups icing sugar

1½ cups dessicated coconut

75g unsalted butter (softened)

2 tablespoons hot water

Lightly toasted dessicated coconut to sprinkle on top

Combine the icing sugar and coconut in a bowl.

Add the butter and the hot water and mix well.

You can add more hot water if necessary to make a spreadable icing.

Cover the top of each cupcake with a thick layer of icing and sprinkle with the toasted coconut.

This recipe is deceptive because it calls itself a six-layer slice, but they count each ingredient as a layer when the butter and the biscuits are actually mixed together for the first layer!

Its a biscuity base, then coconut, then chocolate, then condensed milk and then nuts!

Its a deliciously sticky sweet nutty taste and its perfect for a dessert!

These pretty pink and white cupcakes were ordered by Annemarie for a christening!

I am rather pleased with what they look like. These vanilla cupcakes and chocolate cupcakes- some with a coconut ice secret centre- are iced with my delectable vanilla butter icing in pale pink and white and topped with a variety of fondant decorations. Some of the decorations I made myself, and some of them are the ready made ones.

My mommy darling had some girlfriends over for tea this weekend and she ordered chocolate cupcakes with a variety of secret centres- malted biscuit balls, toffee and coconut ice- and asked that they be pretty with a lilac colour scheme!

I did lilac butter icing swirls with some glitter, and then I decorated them with fondant pearls, flowers and leaves!

I am supremely flattered that Lani drove all the way from Rustenburg to fetch these cupcakes from me for her twenty first birthday party! She saw the ones I did last weekend and she just had to have the same cupcakes for her celebration!

These are melt-in-your-mouth vanilla cupcakes in silver paper cups with a variety of secret centres- fudge, creme caramels, coconut ice, malted biscuit balls and a berry nougat. I topped them with my delectable white vanilla butter icing and some edible glitter, a black fondant flower with a white centre, and a silver fondant “21″ mounted upright on a white fondant disc. I added some small silver dragees for a little extra sparkle.