Sweet treat : Coconut Cup Cakes in Chocolate Sauce Recipe

What's short and sweet and cute as a button? Cupcakes! And everyone
loves 'em!

Homemade cakes are always popular, and cupcakes are no exception. Not
only are they tasty and incredibly quick and easy to make, they also
give you plenty of scope for decorating. They make ideal novelty cakes
for kids' parties but are equally suitable for grown-up parties and
special occasions.

These diminutive cakes may be small but they stand tall in the world of
sweets. Cupcakes have always been crowd-pleasers - they go from the
mixing bowl to oven and are ready in less than an hour.

Easy-to-make, cupcakes are guaranteed to fill your home with
tantalising baking smells and sweet satisfaction.

They keep well so you can make them in advance and have a handy supply
in the freezer or an airtight container until they are needed.

If you don't have time to make any you can even buy plain, undecorated
cupcakes and decorate them yourself. Within half an hour, you can have
a batch of beautifully presented cakes ready for guests or a family.

Enticing and charming, the versatility of cup cakes means they can
double as dessert.

Coconut Cup Cakes in Chocolate Sauce Recipe

Ingredients:

- 100g butter, at room temperature 100g castor sugar
- 1 tsp vanilla essence 1 tsp almond essence 2 eggs
- 200g plain flour, sifted with 1 tsp baking powder
- 1 tsp baking powder
- 1/2 cup desiccated coconut 1/3 cup milk
- 1 bar cooking chocolate 1 tbsp butter
- 2 cups grated coconut

Method:

1. Heat oven to 180°C. Line muffin tins with paper baking cups.
2. In a large mixing bowl, beat butter and sugar with a hand mixer
until very light and fluffy about five minutes.
3. With the mixer running on low, add the eggs one at a time, scraping
down the bowl with a spatula after each addition.
4. Add vanilla essence and mix well.
5. Add the flour, desiccated coconut and milk and mix.
6. Spoon batter into muffin cups, filling each to 1/2cm below the top.
7. Bake for 20 to 25 minutes, until cupcakes are just brown around the
edges and a toothpick inserted in the centre comes out clean.
8. Cool the cupcakes in the pan for 10 minutes, then transfer to a wire
rack to cool completely.
9. Combine butter and chocolate in a saucepan and cook on medium heat
until the chocolate melts and pour the sauce into a container.
10. In batches, dip the cupcakes into the chocolate sauce and then roll
them in the coconut till they are well coated.

Enjoy!

Stef
http://www.theskinnycook.com