Father's Day golf cupcakes

1. Preheat oven to moderate, 180°C. Line 12-hole muffin pan with paper patty cases.
   
2. In a small bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Add eggs one at time, beating well after each addition. Beat in zest and essence. Fold in flour alternately with milk. Fold in coconut.
   
3. Spoon mixture into paper cases until 2/3 full. Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
   
4. CREAM CHEESE FROSTING. In a small bowl, using an electric mixer, beat cream cheese, butter and essence together until creamy. Gradually beat in icing sugar until smooth. Spread over cold cakes.
   
5. Combine extra coconut and few drops green food colouring in small snap-lock bag. Using fingers, rub mixture together until coconut is green in colour. Sprinkle cakes with green coconut. Decorate each cake with small flag on wooden toothpick and one tapioca pearl for the golf ball.
   

• You could serve these cupcakes without golf decorations by simply topping with flaked coconut. If tapioca pearls are unavailable, use fondant and roll into small balls.

Also in the mag this week:

True life

From the food pages

• Turkey bolognese
  
• Chorizo baguettes with tomato chutney
  
• Reader recipe: Raspberry slice by Shirley Curtis, Tweed Heads, NSW.