A surprising and colourful alternative to cupcakes and biscuits, this treat combines your kids' favourite aspects of fluffy cakes and wobbly jelly into one dessert.
Ingredients
250 gunsalted butter, softened
1 cup(220g) caster sugar
1 tspvanilla bean paste
3 eggs, lightly beaten
2 cups(300g) self-raising flour, sifted
1/2 cup(125ml) milk
1 pinchsalt
1 80g packet raspberry jelly crystals
1 80g packet pineapple jelly crystals
1 80g packet blueberry jelly crystals
2 cups(160g) dessicated coconut
Steps
Preheat oven to 180°C (160°C fan-forced). Grease two 12-hole, round-based patty pans.
Beat butter, sugar and vanilla bean paste in a medium bowl with an electric mixer until pale and creamy. On a low speed, add beaten egg, a little at a time, alternating with a spoonful of flour. Gradually add milk, then the remaining flour and salt.
Spoon 1 tablespoon of batter into each of the patty cake holes; bake 10-12 minutes, or until firm to the touch and golden brown. Cool cakes in pan 2 minutes; turn out onto a wire rack to cool completely.
Meanwhile, make the jellies according to packet instructions in three separate bowls; refrigerate until jelly is set to consistency of unbeaten egg whites. Place half the coconut onto a wide, flat plate.
Dip each cake into one of the jellies, alternating the colours; toss in the coconut (replace with remaining coconut when necessary). Place on prepared tray. Refrigerate for 30 minutes to set.