TIP: Find 4cm deep paper cases in the cake decorating section at supermarkets. Cakes can be made one day ahead. Refrigerate in a container. Â
Ingredients
Method
Line 10 holes in a 12-hole muffin pan (1/3 cup capacity) with 4cm-deep paper muffin cases (see tip).
Prepare cupcake mix according to packet directions. Reserve icing sachet. Divide mixture evenly into paper cases.
Cook in a 160°C preheated oven for 20-25 mins, or until cakes are lightly golden and spring back when lightly touched in centre. Stand in pan for 5 mins. Transfer to a wire rack to cool.
Combine contents of reserved icing sachet and cocoa in a medium bowl. Add 1/3 cup warm water and whisk until smooth. Place coconut in a separate medium bowl.
One at a time, dip cake tops in chocolate icing to cover completely, allowing excess icing to drip back into bowl. Dip in coconut. Place on a tray. Refrigerate for 1 hour, or until set.
Using a small, sharp knife, cut a 6cm circle from the top of each cake, about 1cm deep. Place 3 tsp of conserve into the hollow in each cake and spread to edges.Â
Beat cream and icing sugar in small bowl of an electric mixer until firm peaks form. Spoon into a piping bag fitted with a 1cm star nozzle. Pipe cream over conserve on cakes to form a peak. Spoon over a little of the remaining conserve. Top with cake circles.
New Idea Food