Ingredients

Cupcake Ingredients

• 170g unsalted butter, room temperature
• 1 1/4 cup of castor sugar
• 3 eggs, room temperature
• 1 cup of canned coconut milk
• 1 teaspoon of vanilla extract
• 2 1/4 cups SR flour
• 1 teaspoon of salt
• 1/2 cup of sweetened desiccated coconut

White Chocolate Icing Ingredients

• 150g white chocolate
• 60g copha
• 1/4 cup of shredded coconut

Method

Cupcake Method

1 Preheat the oven to 150 C. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.

2 Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.

3 Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat. (i like to use 1 bowl, so i added all the wet & dry ingredients at the same time & was careful not to overbeat)

4 Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they’re ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.

Icing Method

1 Place copha and chocolate into a heat-proof bowl over a saucepan of simmering water. Stir until melted. 

2 Dip cool cupcakes into chocolate mixture & finish with shredded coconut.

Makes 20 cupcakes.