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Toasted Coconut Choc Cuppies

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Toasted Coconut Choc Cuppies
Ruhana Ebrahim
MASTER CHEF
RUHANA EBRAHIM

Interior Decorator by profession, recreational baker- Food Author of Oh My Cupcakes! (Another book o ...

RUHANA EBRAHIM'S RECIPES

INGREDIENTS

2 Eggs
Water
Oil
500g golden cloud choc muffin mix
1⁄2 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 3⁄4 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.

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