110 g soft butter
230g icing sugar
1tsp vanilla extract
1 tbsp milk
Red food colour 1 drop
Extra desiccated coconut for sprinkles
For the cupcakes
Pre heat oven to 180oc/gas4
Line a muffin tin 12 cupcake paper cases.
3.. Cream the butter and sugar together until pale and fluffy then add the eggs one at a time and incorporate into the mix.
4.. Next add the lemon zest and vanilla and beat well, then add the coconut and sieve in the salt, baking powder and flour mix well and add the milk.
Finally fold in the chopped cherry pieces then divide the mix between the cases and bake for approximately 20 minutes until just golden to check they are cooked insert a cocktail stick into the cupcake and if it comes out clean its ready! Leave to cool on a wire rack.
For the frosting
Simply cream the butter add the vanilla extract and half the sugar.
Mix then add remaining sugar and milk, separate between two bowls and add a few drops red food colour to one and mix through.
Take a star nozzle filled piping bag and add the died butter cream to one half of the bag and the plain butter cream to the other half it doesn't have to be perfectly neat!
Pipe a swirl onto the cupcakes with your mix and sprinkle over some extra dried coconut as a garnish.