200g good quality butter¼ cup oil2 cups sugar 4 extra-large eggs (not jumbo)1 teaspoon vanilla essence 3 cups flour 2 teaspoons baking powder 2 teaspoons cream of tartar ¼ teaspoon salt 1 and ½ cups warm buttermilk (Can use homemade buttermilk by mixing lemon juice in milk.) Syrup:3 cups icing sugar3 tablespoons good quality cocoa powder (Nestle or Hersheys) 2 teaspoons coffee (Jacob's or Nescafe)1 tablespoon butter2 cups boiling water Dessicated coconut, for coating cakes.
Cream butter, oil and sugar until white.Add in eggs one at a time and vanilla. Beat well and scrape the bowl down. Add in dry ingredients (first whisk them altogether in a seperate bowl).Add in warm buttermilk and mix lightly. Divide evenly into trays, you should get between 30-33 cupcakes or a large oven tray. Bake well on 180°c until lovely golden brown. SyrupBoil together for a minute or two. Dip cooled cakes into syrup and roll in coconut.
INFO & TIPS
This recipe makes a lot so feel free to halve it. We enjoy these straight out of the fridge!