Coconut ice cupcakes with vanilla rose syrup

Methods and Directions

• Beat butter, sugar and vanilla bean paste until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• In another bowl combine flour, desiccated coconut and ground almonds.
• Fold flour mixture and coconut cream alternatively into creamed butter mix.
• Spoon into patty cases or a greased cupcake tray and bake at 180°C (160°C fan forced) for 15-20 minutes.
• Remove from oven and pierce tops of cupcakes with a skewer.
• Spoon over hot syrup and cool slightly in pan before removing.
• To make the syrup, boil water and leave to stand for 5 minutes.
• Place 3 Dilmah Rose with French Vanilla leaf bags into a mug or teapot.
• Measure out ¾ cup recently boiled water and pour over tea bags. Steep for 3 minutes.
• Place castor sugar and vanilla bean paste in a small saucepan.
• Remove tea bags and add tea to the saucepan. Stir over low heat until sugar dissolves.
• Turn heat to high and bring to the boil without stirring.
• As soon as syrup begins to boil remove from heat.
• Spoon over hot cupcakes and serve.

• Serve this with your favourite cup of Dilmah Pure Ceylon tea