Buttermilk loaves

Well when having guests over for tea and cake, this is a very cute idea to serve on the day.

Makes 12
Preparation time: 30 Minute
Cooking time: 20 Minute
Oven Temperature: 180 Celsius

Ingredients:
125 g unsalted butter softened
175 g Castor Sugar
225 g Plain flour
1 tsp Baking Powder
1 tsp Bi carbonated Sugar
3 Eggs
225 ml Buttermilk
2 tbsp Chopped dried sour cherries
2 tbsp Desiccated Coconut

Icing:
175 g Icing Sugar
2-3 tbsp Coconut milk
12 Cherries halved

Method:
Beat the butter and castor sugar together in a mixing bowl until pale and creamy
Gradually beat the eggs into the creamed mixture a little at a time, beating well after each addition and adding a tablespoon of the flour to prevent the mixture curdling.
Sieve together the remaining flour, baking powder and bicarbonate of soda.
Stir in the sieved flour, the buttermilk, cherries and desiccated coconut until the ingredients are evenly combined. Preheat the oven to 180 degrees.
Place the mini loaf molds onto a baking sheet and spoon in enough of the mixture to half fill them.

Bake in the oven for 20 minutes or until risen, golden brown and springy to the touch.
A skewer pushed into the center of one of the loaves should come out clean.
Cool in the molds for 5 minutes before turning out onto a wire rack to cool completely.
For the icing, sieve the icing sugar into a bowl and stir in the coconut milk to make a smooth icing.
Drizzle or spread it over the loaves.
Top each one with half a dried cherry.