Chocolate and coconut cupcakes

Sophie Wright

Chocolate and coconut cupcakes with chocolate topping

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes 16 cupcakes

300 g plain flour
100 g desiccated coconut
1 tsp baking powder
1 tsp vanilla extract
Pinch of salt
3 Freedom Food labelled eggs
300 g caster sugar
220 ml vegetable oil
75 ml coconut milk

For the topping
180g good quality chocolate, roughly chopped or broken up
250mls double cream

Method

1. Line a muffin tin with cupcake cases and pre heat the oven to 180°C, 160°C, 350°F, Gas Mark 4
2. First make the topping for the cupcakes by pouring the double cream into a sauce pan and bringing to just below boiling point. Remove from the heat and add in the chopped chocolate. Stir until all the chocolate has melted into the cream.  Leave the mixture to cool slightly before placing into the fridge or pouring into a piping bag and placing in the fridge.
3. Now make the cupcakes by combining the flour, desiccated coconut, baking powder and salt.
4. In a separate bowl, whisk together the eggs and the sugar before adding in the oil, vanilla and coconut milk.
5. Slowly pour the wet ingredients in to the dry and stir well so no lumps are in the mix.
6. Spoon the mixture into the cupcake cases and place in the oven for 15-20mins.
7. Try not to overfill the cases. Once cooked, remove from the oven and leave to cool completely.
8. Once the cupcakes have cooled they can be topped with the chocolate mixture that should now be set and easy to work with. The topping can either be piped on to the cupcakes or spread on with a knife. Decorate the cupcakes with mini eggs for a more Easter feel if you wish.