Leave to cool. To make the coconut icing, beat the butter until really pale and light using a free-standing mixer or hand-held electric whisk. Gradually add the icing sugar, mixing well between ...
Then sprinkle shredded coconut on top of the frosting so that it forms a “cloud” of coconut on top of the cupcake. Pat down and cover the frosting with shredded coconut.
Roll out 12 balls from the paste and roll each one in the coconut. Place the balls on the baking tray, approximately 2cm/¾in apart, as they will expand while cooking. Dust lightly with the icing ...
If you've never made jelly candies before, this recipe ... or rounds in homemade flavored sugars. Prepare to cool the candies for eight hours or overnight. Plant-based fat from coconut replaces ...
1/2 packet cream cheese, softened 1 Tbsp coffee granules dissolved in 2-3 tsp water 1 cup powdered sugar/ icing sugar 1/2 tsp vanilla essence 4 Tbsp butter, softened Stuff it in a piping bag. Let it ...