Jam and Coconut Cupcakes Recipe
These jam and coconut cakes are just like the jam and coconut traybake we used to have at school - just in individual cupcake form! Sweet and delicious, a lovely treat for any occasion.
Servings 12 cakes
Ingredients
- 4 eggs
- 200 g unsalted butter or margarine at room temperature
- 200 g caster sugar
- 200 g self raising flour
- 1 tsp vanilla extract
To decorate:
- Jam
- Dessicated coconut
Instructions
- Preheat oven to 180C/350F/Gas 4
- Line a muffin pan with paper cases
- Put all the main cake ingredients in a large bowl and mix well by hand or with a stand mixer
- Spoon the cupcake batter into the cupcake liners – I use a portioning spoon or ice cream scoop
- Bake for 15-18 minutes or until lightly browned
- Leave to cool completely
- Decorate with a spoonful of jam and a sprinkle of dessicated coconut.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.