Creamy crunchy coconut snowballs (11.04.13)

375g soft butter
375g castor sugar
6 eggs
5ml coconut essence
5ml caramel essence
100ml coconut cream
400g self raising flour
Method
Preheat oven to 180dg. Place paper cases in cup cake pans.
Beat butter and castor sugar till nice and creamy.
Add eggs one at a time. Beat well.
Add essence and coconut cream and beat well.
Sift in flour and mix to a soft thick batter.
Fill batter into cupcake cases.
Bake till done.
Topping
Whip 500ml fresh cream; add some icing sugar to sweeten. Beat till stiff.
Fold in 60ml desiccated coconut and 100g grated milky bar chocolate.
Cool in fridge.
Pipe onto cupcakes.
Sprinkle freshly grated coconut. Top with a raffealo.

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