{In the Kitchen} Honey Coconut Cupcakes with Caramel icing!

Happy Friday dolls!! I hope the week has been good to you & you are well. Here's a little sweet treat for you to enjoy. I love to bake & I'm mad for cupcakes, just love them. They come in so many varieties, I never get tired of them. This one came from an old recipe book my husband had, it's a cake recipe that we adjusted to suit making cupcakes with instead of a whole cake. I've given the recipe as it is, but I always change a recipe every time I bake as new ideas always come to mind each time, so adjust it as you wish. Enjoy & have a wonderful weekend! 

Love loves

xoxoxoxoxo

Ingredients

1/2 cup of shredded coconut

125g butter

3/4 cup brown sugar, firmly packed

2 eggs 

2 tablespoons honey

1 1/2 cups self-raising flour

1/2 cup milk

Directions

Line cupcake tins with cupcake foils. 

Stir coconut constantly over heat in a heavy frying pan until golden brown, then remove to cool.

Cream butter and sugar in a small bowl with electric mixer until light and fluffy.

Beat in eggs one at a time, add honey, beat until combined.

Transfer mixture to large bowl, stir in toasted coconut, half the sifted flour & half of the milk. 
Then stir in the rest of the remaining flour and milk.

Spread the mixture into prepared casings. 

Bake in pre-heated oven for about 15 minutes at 175 degrees C / 350 degrees F. 

Let stand for a bout 5 minutes before turning on to wire rack to cool.

Caramel Icing

60g butter 

1/2 cup of brown sugar

1 1/2 cups of icing sugar

Directions

Melt butter in sauce pan

Add sugar, stir constantly over heat without boiling for about 2 minutes.

Stir in milk then gradually stir in sifted icing sugar, stir until smooth.

Spread cold cake with icing, sprinkle with extra coconut if desired.

Enjoy!

♥