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Cook: 20 minute


  • 125 g margarine
  • 1 cup castor sugar
  • 3 eggs
  • 1 teaspoon vanilla essence
  • 3 teaspoons baking powder
  • 2 cups cake flour
  • 1 cup milk
  • dessicated coconut for covering

Cream margarine, sugar and eggs well. Add vanilla essence.
Sift flour and baking powder together and add to creamed mixture.
Lastly add in milk and mix.
Grease cupcake pans and fill with mixture. Bake at 180 ºC for 20 minutes.
Cool off.

  • Make a syrup by boiling the following:
  • 1 cup apricot jam
  • 1 cup of water
  • a little pink food colouring

Boil together until sticky.
Let syrup cool off and dip each cupcake in and coat with dessicated coconut.

Recipe and Photo: Yasmeen Ibrahim

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