Ruhana Ebrahim
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INGREDIENTS
Toasted Coconut Choc Cuppies
Rec and pic cred: Ruhana Ebrahim
@mama_taught_me_well
Ingredients
2 Eggs
Water
Oil
500g golden cloud choc muffin mix
½ cup Coconut flakes
Marshmallow fluff
Dessicated coconut
Dairymilk chocolate
Edible pearls
METHOD
Mix eggs, water and oil instructed on golden cloud packet into dry ingredients.
Fold in coconut flakes.
Spoon into cupcake cases till ¾ full and bake for 15-20min at 180degC.
Cool cakes off.
Dry toast dessicated coconut in frying pan until lightly golden.
Spoon a little marshmallow fluff on each cupcake.
Dip tops in toasted coconut.
Melt choc and drizzle over.
Decorate with pearls.
POSTED ON
07 May 2017
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Ruhana Ebrahim
Grand Master1346
13.6M
5K
Food Blogger & Food Stylist.
Fusion Cooking.
Food Author.
Mum & Wife.
Interior Decorator.
South African.
Joined 8 years ago