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1
Preheat oven to 180F
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2
In a bowl, cream margarine and sugar.
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3
Add the vanilla and eggs, stir being careful not to curdle the marg.
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4
Fold in the flour.
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5
This is your cake mixture.
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6
In a cup add the coffee to the water, stirring until disolved.
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7
Stir this into the cake mixture making a coffee cake mixture.
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8
Add milk here if mixture is too thick.
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9
Divide between either 12 cupcake case or 6 muffin cases.
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10
Sprinkle the coconut ontop of the mixture in the cases- DO NOT MIX- this is soo the coconut is toasted in the oven, adding to the flavour.
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11
Bake for 15 minutes (cupcakes, muffins will take longer) Remove from oven and completely cool before placing icing ontop
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12
TO MAKE THE TOPPING- in a bowl add the butter, and cream into the icing sugar.
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13
You are not making butter cream!
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14
Not all the icing sugar will blend
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15
In a cup add the coffee to the water, stir untill disolved.
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16
Add to the icing sugar and butter.
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17
Keep stirring until the icing is of a proffered thickness - the thicker it is the quicker it will set- this is what the butter is for, it allows you to have a basic icing with some structure.
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18
Ice your cupcakes.
