- STEP 1
Preheat oven to 165 degrees Celsius. Line a cupcake tin with cupcake cases.
- STEP 2
Cream together the butter and sugar. Add the eggs and flour and beat until combined.
- STEP 3
Spoon into cases and bake for 15 - 20 minutes. Allow to cool.
- STEP 4
Slice open the cupcakes and spread one half with jam. Replace the tops.
- STEP 5
Use a knife to spread whipped cream over the side of the cupcakes and roll in dessicated coconut.
- STEP 6
Use a food processor to cream the butter and icing sugar until very light and well mixed. Add the melted chocolate and beat again. Pack into a piping bag and pipe over cooled cupcakes. (Alternatively spread with a knife) Top with a glace cherry. If desired, also scatter sprinkles over icing.
