Coconut Butterfly Cakes

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

The ingredient of Coconut Butterfly Cakes

• 150g butter
• 1 cup 220g caster sugar
• 2 eggs
• 2 teaspoons 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 tablespoon milk
• sour worm jellies
• marshmallows sliced

The Instruction of coconut butterfly cakes

• preheat oven to 180u00b0c line 12 x 1 2 cup 125ml muffin pans with paper cases beat butter and caster sugar until pale and creamy beat 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
• beat cream cheese and icing sugar until smooth beat in milk and coconut essence spread onto cakes place a sour worm jelly on top of each cake place sliced marshmallows on each side to make wings

Nutritions of Coconut Butterfly Cakes

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