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1
Preheat oven to 350 degrees F (175 degrees C).
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2
line a muffin pan with paper liners.
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3
In a medium bowl, cream together the sugar and butter.
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4
Beat in the eggs, one at a time, then stir in the flavouring and pink food colouring.
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5
Combine flour and baking powder, add to the creamed mixture and mix well.
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6
Stir in the milk until batter is smooth, then fold in the ground hazelnuts.
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7
Pour or spoon batter into the prepared muffin cups.
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8
For cupcakes, bake 20 to 25 minutes.
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9
Cake is done when it springs back to the touch.
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10
After you've allowed the cupcakes to cool, whip up a quick batch of string icing, which is just 3 tablespoons milk mixed with about a cup of powdered sugar.
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11
Make sure there are no lumps.
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12
Dip the tops of the cupcakes into the icing, allowing any icing drips to fall back into the bowl.
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13
Once iced, dip into a flat tin with a wide opening full of the prepared coloured coconut.
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14
To tint your coconut, you'll need dessicated coconut (available in most grocery store bulk sections) and a couple drops of food colouring.
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15
Put about a cup of coconut into a ziplock bag, and then add a drop of food colouring.
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16
Close the bag and smush it around until the colouring is fully dispersed.
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17
Add more food colouring as needed.
