Health & Nutrition
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Granadilla and coconut cupcakes
8 extra large eggs
520g castor sugar
560g cake flour
30 ml baking powder
200g Rama Perfect Bake
10ml vanilla essence
100ml fresh granadilla pulp
125ml desiccated coconut
125g Rama Perfect Bake
375ml (200g) icing sugar
5ml vanilla essence
15ml milk, if required.
Preheat the oven to 180˚C.
Line a 20cm x 24 cm baking tray with baking paper and grease with Rama Perfect Bake.
For the sponge: cream the eggs and sugar together until thick and light.
Sift the flour and baking powder together and fold into the egg and sugar mixture.
In a saucepan, heat the milk and Rama. Do not boil. Stir milk mixture add 100 ml fresh granadilla pulp, and 125 ml desiccated coconut, and vanilla essence into batter.
Mix the batter like usual and pour into the cupcake moulds. Bake for 15 minutes or until a skewer comes out clean. Cool on a wire rack before decorating with the lemon curd.
For the icing: beat all the ingredients together until smooth and creamy.
Leave the cupcakes to cool completely before icing.
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