Operating instructions

13
Banana and Coconut Cupcakes
Makes 21 mini cupcakes
½ cup self-raising flour
½ cup brown sugar
¼ cup coconut, shredded
½ cup banana, diced
½ teaspoon vanilla essence
1 x 59g egg, lightly whisked
½ cup milk
1 tablespoon canola oil
Icing
100gms cream cheese
2 teaspoons milk, warmed
1 cup pure icing sugar, sifted
½ cup shredded coconut
1. Preheat the cupcake maker until the
ready light switches on.
2. In a bowl, mix together the flour, sugar
and coconut until combined.
3. Create a well in the centre and add
the banana, vanilla, egg, milk and oil.
4. Fold ingredients through until combined.
5. Spoon a tablespoon of cupcake
mixture into each mini cupcake well.
6. Close the lid and cook for 7 minutes.
7. Turn the mini cupcakes out onto a
cake rack and cool.
Icing
1. To make the icing, mix the cheese, milk
and icing sugar until combined. Ice
cupcakes, top with coconut and serve.
NOTE: When cooking packet
cake mixture cupcakes, only
cook for 6 minutes without a
patty pan but 9 minutes with a
patty pan.
NOTE: Patty pans with a 45mm
base can be used in the
cupcake maker if desired.
KCC10_IB_C12.indd 13 5/12/12 2:28 PM