Coconut and Chocolate Chip Cupcakes

6oz Butter
6oz Granulated Sugar
3 Eggs
6oz Self Raising Flour
1 Tsp Baking Powder
2 Tbp Coconut Milk
3oz Desnicated Coconut

Icing
18oz Icing Sugar
5oz Butter
2 1/2 Tbp Coconut Milk
3oz Desnicated Coconut
1 Tbp Coco Powder

Cooking Time: 180c for 12 minutes / or until risen.
Serving: 18 cupcakes

1.Cream together the butter and Sugar in a bowl
2. Whisk the eggs lightly in a separate bowl.
3. Whisk the eggs into the creamed mixture.
4. Sieve the flour and baking powder into the creamed mixture and stir slowly until well combined
5. Stir in the coconut milk and coconut until mixed thoroughly and evenly
6. Spoon into the cupcake cases in the baking tray and place in the preheated oven
7. Once done, leave in the tin for 5-10 minutes then place cupcakes on wire rack to cool

Icing
1. Beat the butter until smooth
2. Sieve in the icing sugar and add 1 Tbs of the Coconut milk and whisk with the butter
3. Add the rest of the coconut milk and desnicated coconut and whisk into the mixture for a few minutes until light and fluffy
4. Divide the mixture up, too half add the the coco powder
5. Decorate the cupcakes with the icing and if desired you can add decorations, but with the coconut in the icing these are yummy just as they are.