Celebrity Recipes

Marion Grasby

Marion Grasby

Beware the moorishness of these delightfully coconutty cupcakes.  Trying to stop at one is futile!

Coconut & Lime Cupcakes

Makes about 12



100g butter, softened (see notes)

1/3 cup caster sugar

½ tsp coconut essence

1 egg

1 cup self-raising flour

½ cup desiccated coconut

½ cup milk

1 Tbsp lime juice

Finely grated zest of 1 lime

Sugar decorations (optional)


Pink Frosting:

100g butter, softened (see notes)

1 cup pure icing sugar, sifted

1 Tbsp milk

Pink food colouring



Preheat oven to 180°C.

Line 12-hole muffin tin with paper cupcake cases.

Use an electric mixer to beat butter, caster sugar and coconut essence for at least ten minutes or until pale and creamy.  Crack in the egg and mix in.  Combine flour and coconut in a separate bowl.  Add a spoonful of flour mixture to the butter mixture and beat.  Then add in a splash of milk and beat.  Continue mixing in flour mixture and milk alternately until finished.  Now mix in lime juice and zest until just combined.  Divide mixture between cupcake cases.

Bake for 15-20 minutes or until golden brown and cooked through.  You can check if the cupcakes are cooked by inserting a skewer into the centre – when it comes out clean your cupcakes are done.  Place cupcakes on a wire rack to cool.

To make pink frosting, place butter, icing sugar and milk in the bowl of an electric mixer and beat until smooth.  Squeeze in small drops of pink food colouring (mixing between drops) until you’ve got your perfect pink colour.

Spread pink frosting over tops of cooled cakes and top with sugar decorations if using.  Enjoy!



If your butter is firm (i.e. you forgot to take it out of the fridge early), simply grate the butter first before using.