Prep Time: 25 minutes Cooking Time: 1 hour. Ingredients: 1kg Self Raising Flour 500g Butter 2 cup Sugar 4½ cups Milk 2 tsp Baking Powder 2 tsp Bicarbonate of Soda 6 tbsp Custard Powder 1 cup Desiccated Coconut 3-4 tbsp Coloured Sugar Strands Method:
In a mixer, add butter and sugar. Mix it until soft for about 5-8 minutes.
Slowly add the milk, baking powder and bicarbonate of soda. Then add a tablespoon of custard powder slowly until it becomes fluffy.
Meanwhile, preheat the oven at 180ºC or gas mark 5.
Add the mixture in a large bowl and mix well with the desiccated coconut. Sift the flour in and knead well until the mixture has combined all together and is smooth.
In a muffin baking tray, put the cupcake cases in each hole and spoon in about 1½ tbsp of dough, sprinkle some sprinkles if you want. Then bake until brown for about 10 to 15 minutes.
Cool them down and store in an airtight container. Consume within a month.