Makes 12 cupcakes
1 1/2 cups sifted flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (room temp)
1 cup granulated sugar
2 large eggs (room temp)
3/4 cup buttermilk (room temp)
1 tsp vanilla essence
1 jar store bought jam (based on your preference)
1 pack of desiccated coconut for rolling
Preheat oven to 350°F and line cupcake tin with liners.
In a medium bowl, combine sifted flour, baking powder and salt. Set aside.
Cream butter and sugar until light and fluffy. Beat on med-high for 5 -10 mins.
Reduce speed and add in eggs one at a time, fully incorporating after each addition. Add vanilla essence.
Alternate adding flour mixture and buttermilk, beginning and ending with flour mixture (3 additions of flour and 2 of buttermilk). Fully incorporate after each addition.
Fill cupcake liners with batter 2/3 of the way up.
Bake for 12 - 15 mins or until a toothpick inserted comes out clean.
Let cool completely on a wire rack then place into the refrigerator/freezer for 20 mins.
Heat jam in microwave for 30 seconds or until it becomes runny and easy to paste on cupcakes. You may have to add a very small amount of water until you get an easy to spread consistency.
Take cupcakes out of the fridge/freezer and remove the liners from the cakes. Stick a fork in the base of the cupcake to help easily cover it in jam. Cover the sides and the top.
Roll and cover the cupcake in desiccated coconut and garnish with a cherry or whatever your preference may be. Enjoy!