Coconut Milk Cupcakes with Coconut Glace Icing

4oz Self Raising Flour

4.5oz Caster Sugar

1.5oz Butter

1Tsp Baking Powder

1 Egg

120ml Coconut Milk

3oz Desiccated Coconut

Cooking time: Gas Mark 4 / 180c for 15 Minutes

Serving: 12 Cupcakes

1. Pre heat the oven and prepare the cupcake tin

2.Cream together the butter and sugar in a bowl

3. Sieve the baking powder and flour into the butter mixture and mix until it forms breadcrumbs, you can do this using your hands or whisk for a few minutes

4. In a separate bowl mix the coconut milk and vanilla together and beat into the flour mixture using the whisk

5. Add the egg and desiccated coconut and beat well until the mixture forms a nice dropping consistency

6. Divide the mixture between the cupcake cases and put in the oven for 15 minutes or until golden

7. Remove from the oven when done and leave in the tin for 5-10 minutes before transferring to a wire cooling rack to cool

Coconut Glace Icing

10oz Icing Sugar

100Ml Coconut Milk

2oz Desiccated Coconut

1.Sieve the icing sugar into a bowl

2. Add the coconut milk and mix with a fork into the icing sugar

3. You want the icing to be thick but a dropping consistency so it makes it easier to spread, but not too runny that it runs off the cupcakes

4. Put a good Tsp of icing on each cupcake and smooth over with a knife

5. Sprinkle desiccated coconut on top and tuck in!

N.B. The cake mixture can appear runny but do not worry it will bake lovely.

N.B. You can use buttercream icing if you wish (See this blog for the website and instead of adding milk you use the coconut milk and whisk for a good few minutes)