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Ingredients

125g butter, chopped, at room temperature
3/4 cup caster sugar
1 teaspoon coconut essence
2 eggs
1 1/4 cup self-raising flour, sifted
1/2 cup desiccated coconut
1/3 cup buttermilk
1 cup papaya, diced
90g butter, chopped, at room temperature
1 cup icing sugar, sifted
2 tablespoons milk
1/4 cup desiccated coconut, lightly toasted

Method

Step 1 Preheat oven to 180C. Line a 12-hole muffin pan with paper patty cases.
Step 2 In a bowl using an electric mixer, cream butter, sugar and essence together until light and creamy. Add eggs one at a time, beating well after each addition.
Step 3 Fold in flour, coconut and buttermilk. Lightly mix papaya through. Spoon mixture evenly into prepared pan until 2/3 full.
Step 4 Bake for 20-25 mins, until cooked when tested with a skewer. Cool in pan for 5 mins before transferring to a wire rack to cool completely.
Step 5 Coconut Icing: In a bowl, cream butter until pale. Beat in icing sugar, then milk. Spread over cold cakes. Top with coconut.

Papaya and coconut cupcakes

How to make Papaya and coconut cupcakes

Ingredients

Method