A local favourite, these are really easy to make and enjoy
Called 15's because you use
15 Digestive Biscuits crushed
15 cherries quartered
15 pink & white marshmallows
Combine the biscuits(Graham Crackers), Cherries and marshmallows in a large bowl and stir in enough condensed milk until the mixture sticks together easily
Sprinkle a sheet of tinfoil with a generous covering of dessicated coconut and form the sticky mixture into a log on top of this, coat liberally in coconut and roll the tinfoil around it
Chill overnight in the fridge, cut into slices and serve or store in an airtight tin!
Pina Colada Cupcakes
200g Stork Margarine
200g Castor Sugar
200g Self Raising Flour
7 very large Free Range Eggs
I small can pineapple rings drained
2 dessertspoons coconut
200g Icing Sugar
2 tablespoons juice from pineapples
coconut & glace cherries to decorate
Preheat oven to 180 c, line 2 muffin trays with pretty cupcake cases
Cream the Margarine & Castor Sugar
Add 2 spoonfulls of flour and slowly add the eggs.
Beat in the remaining flour
Finely Chop the pineapples and stir through the bun mixture with the coconut
Spoon into the prepared cupcake cases and bake for approx 20 minutes until well risen and lightly browned.
Cool throughly before decorating
Use an electric mixer to combine the icing ingredients and beat until fluffy.
Spoon or pipe the icing attractively over the cupcakes.
Sprinkle with dessicated coconut and top with a glace cherry. If you have them you can decorate with a cocktail umbrella!