Coconut and Pistachio Cupcakes

I love baking especially something new. Light sponge topped with sweet icing, coconut and pistachio. Just the thing to go with your afternoon tea.


For the cakes

125g self raising flour

125g butter

125g caster sugar

2 eggs

25g dessicated coconut

1 teaspoon vanilla extract

2 tablespoons milk

For the topping

50g (weighed in shell) chopped pistachios

200g icing sugar

iced water

30g dessicated coconut


Pre heat oven to 200c / 180c fan

Line a 12 hole cake tin with cases.

Place all your ingredients for your cake in a large mixing bowl and whisk until smooth and creamy.

Transfer evenly to your cake cases.

Bake on the middle shelf for approx 15 mins or so. Once they look golden and are springy to the touch, remove and cool for about 10 minutes.

Transfer to a wire baking rack to cool completely.

While the cakes are cooling mix up your icing sugar, vanilla and water to form a thick paste.

Once the cakes are completely cool, smooth this over the cakes and while still sticky shake over your coconut and top with the chopped pistachios.