Christmas Recipes
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Fruit Flake Christmas Cupcakes - Wreath
Ingredients
- 1/3 cup Sunbeam Strawberry Sultana Bursts
- 125g butter, softened
- ¾ cup caster sugar
- 1 tsp coconut essence
- 2 eggs
- 1½ cups self raising flour
- ¼ cup desiccated coconut
- 1/3 cup sour cream
- 1 tablespoon milk
- frosting:
- 125g butter, softened
- 1 ½ cups pure icing sugar, sifted
- 1 tsp vanilla extract
- for decoration:
- ½ cup desiccated coconut mixed with green food colouring (for wreath)
- Red jellybeans, trimmed (for bow)
- Cachous balls (for baubles)
Method
| 1. | Preheat oven to 170ºC. Line a 6-hole (1 cup capacity) Texas muffin pan with paper cases. |
| 2. | Place butter, sugar and coconut essence in a medium bowl; beat with an electric mixer until creamy. Beat in eggs, one at a time. Add flour, coconut, sour cream and milk; stir to combine. Stir in Strawberry Sultana Bursts. |
| 3. | Divide batter between cases. Bake 25 minutes or until cooked. Cool on a wire rack. |
| 4. | Make frosting. Place butter, icing sugar and vanilla in a small bowl and beat with an electric mixer for 1 minute or until pale and light. Spread icing over cupcakes, then decorate. |