3/4 cup plain flour
2 tbs plain flour
1/4 cup cocoa powder
2 tbs cocoa powder
3/4 tsp McKenzie's Bi-Carb Soda
1/4 tsp McKenzie's Australian Natural Sea Salt
1/2 cup brown sugar
1/2 cup white sugar
1 egg (room temperature)
1/2 cup milk
1/4 cup canola oil
1 tsp vanilla extract
1/2 cup boiling water
250 g unsalted butter
5 cup pure icing sugar
2 tsp vanilla essence
4 tsp full cream milk
2 cups McKenzie's Shredded Coconut
24 jumbo marshmallows
1/2 cup pink sprinkles
Preheat the oven to 180°C conventional or 160°C fan-forced.
Stir the dry ingredients into a large bowl. Add the sugars and stir to combine.
Add the egg, milk, oil and vanilla and beat until combined. Add the boiling water and mix until just combined.
Pour the batter into each patty case until 3/4 full.
Bake for 20-22 minutes or until a cake skewer inserted into the centre comes out clean. Allow to cool.
To make the buttercream icing, beat butter with icing sugar using an electric mixer until light and fluffy. Beat in vanilla essence and milk until smooth, adding extra milk or icing sugar is necessary.
To make ears pour sprinkles onto a small plate. Using scissors, cut each marshmallow diagonally in half. Press the cut side of the marshmallow half into the sprinkles.
To decorate pipe or spoon a generous amount of buttercream onto each cupcake. Reserve 1/4 cup icing. Place coconut on a plate and gently press the cupcake (buttercream side down) into the shredded coconut until completely covered. Using the remaining icing, apply a small amount to each ear and fix into place.
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