Linda’s Cupcake Break

Linda Inchenko is our first Cupcake Break fundraiser to donate a recipe this OCAM! She invited 14 friends to join her for coffee and cupcakes…… in memory of her mother who died at the age of 66 of Ovarian Cancer – Linda says ‘although that was 16 years ago there isn’t a day that goes by when I don’t miss her – I am keen to help raise awareness of this cancer, which still seems to be detected at too late a stage in many women’. Linda raised £150 which will go towards the tribute fund that she set up in memory of her mother.

She made three types of cupcake, chocolate; blueberry and lemon; and coconut (which was her favorite!) the recipe is below :

Linda’s Coconut Cupcakes

Ingredients

• 115g caster sugar
• 90g butter
• 2 eggs
• 1tsp baking powder
• 100g self-raising flour
• 30g desiccated coconut
• zest of 1 lime 

To decorate

• 150g cream cheese 
• 50g icing sugar 
• 2 teaspoons of lime juice 
• 1 tbsp desiccated coconut  

Method

Preheat oven to 180c Gas 4 and line a 12 bun cupcake tin with paper cases.

Beat 90g butter with 115g Caster sugar and 2 eggs.  Sift in 100g self raising flour, 1 teaspoon baking powder and then add 30 g desiccated coconut and grated zest of 1 lime.  Depending on size of eggs, if the mixture seems too stiff you can add up to 2 tablespoons of milk. 

Fill cases and cook for about 15 mins.  Cool. 

To decorate, beat 150g cream cheese with 50g icing sugar and 2 teaspoons of lime juice.  Top the cakes with this icing and then sprinkle desiccated coconut over.

Thank you Linda for your support in memory of your mother.