Coffee and Coconut Cupcakes

• 110 grams sugar
• 110 grams margarine
• 110 grams Self Rasing Flour
• 2 Eggs
• 1 tsp vanilla extract
• 1 1/2 tsp Coffee
• 4 tbsp water
• 1 tbsp butter or margarine
• 200 grams Icing sugar
• 1 tsp coffee
• 4 tsp water

1. Preheat oven to 180F
2. In a bowl, cream margarine and sugar.
3. Add the vanilla and eggs, stir being careful not to curdle the marg.
4. Fold in the flour.
5. This is your cake mixture.
6. In a cup add the coffee to the water, stirring until disolved.
7. Stir this into the cake mixture making a coffee cake mixture.
8. Add milk here if mixture is too thick.
9. Divide between either 12 cupcake case or 6 muffin cases.
10. Sprinkle the coconut ontop of the mixture in the cases- DO NOT MIX- this is soo the coconut is toasted in the oven, adding to the flavour.
11. Bake for 15 minutes (cupcakes, muffins will take longer) Remove from oven and completely cool before placing icing ontop
12. TO MAKE THE TOPPING- in a bowl add the butter, and cream into the icing sugar.
13. You are not making butter cream!
14. Not all the icing sugar will blend
15. In a cup add the coffee to the water, stir untill disolved.
16. Add to the icing sugar and butter.
17. Keep stirring until the icing is of a proffered thickness - the thicker it is the quicker it will set- this is what the butter is for, it allows you to have a basic icing with some structure.
18. Ice your cupcakes.

sugar, margarine, flour, eggs, vanilla, coffee, water, butter, icing sugar, coffee, water

Taken from cookpad.com/us/recipes/362959-coffee-and-coconut-cupcakes (may not work)