Lin's cupcakes

Grease four deep 12-hole patty pans.

Beat butter and sugar in a medium bowl with an electric mixer until pale and creamy. Add eggs one at a time, beating well between additions. Add flour and combined milk, water and vanilla; beat until well combined. Divide mixture evenly among pan-holes.

Cook in a moderate oven, 180C, for about 15 minutes or until cooked when tested. Stand cakes in pans for 5 minutes; turn onto a wire rack to cool. Place cakes in freezer for at least 1 hour before icing.

Icing. Combine sugar, cocoa and water in a medium pan. Stir over heat, without boiling, until sugar is dissolved. Bring to boil; simmer, without stirring, for about 10 to 12 minutes or until reduced slightly. Stir in vanilla.

Dip cakes in icing using a fork or wooden skewer; drain off excess. Toss in coconut. Stand on a wire rack until icing has set.

Serve cupcakes with strawberries.

Makes about 48 More recipes Edwina's apricot bites Chocolate chip cookies Chocolate mint sticks