Coconut cupcakes

Ingredients

120g butter
1 ¼ cups sugar
3 eggs
1 tsp vanilla extract
1 cup (250ml) coconut milk
1 ¼ cups plain flour
1 tsp salt
1 tsp baking powder
½ cup dessicated coconut

Method

Preheat oven to 180°C or 160° fan-forced. Place patty pans on a baking tray and set aside.

Using a mixer, cream the butter until pale and fluffy. Gradually add in the sugar until well combined.

With the motor running add one egg at a time ensuring you scrape down the sides of the bowl to get and even mixture.

Add the vanilla extract and gradually add the coconut milk until all combined.

In a separate bowl mix the plain flour, salt, baking powder and dessicated coconut. Beat this into the wet mixture about a half a cup at a time until well combined.

Fill the patty pans two-thirds full and bake for 20-25 minutes.

Notes:

I just put a squirt of cream and little lollies on top of these.
If you are looking for a grown-up cupcake these are great. They aren’t sickly sweet and can be topped with coconut flavoured cream cheese icing and toasted coconut for special occasions.
If you only have coconut cream in your pantry, take care to add a bit more milk with it, otherwise the mixture will be too dry.
This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.