These pretty little cupcakes are great for grown ups. Made with coconut milk and fresh lime juice, they are really rich and super tasty.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Preheat oven to 180°C. Line a 12-hole, 1/3 cup (80ml) muffin pan with paper cases.
Combine the icing sugar and extra coconut milk in a bowl. Stir in extra lime juice and enough water to make a paste. Divide into 3 portions. Tint each portion pale pink, green or blue. Spoon icing over the cupcakes. Top with the icing flowers. Store in an airtight container at room temperature for up to 3 days.