Recipes

Ingredients

• 300g plain flour
• 310g caster sugar
• 220ml oil
• 3 eggs
• 100g desiccated coconut
• 75ml coconut milk
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• Chocolate ganache
• 180g plain chocolate, 85% cocoa, chopped
• 250ml double cream

Preparation method

1. Preheat the oven to 180 C / Gas 4. Line a muffin tin with paper cases.
2. Mix together the flour, sugar, salt and baking powder in a bowl. In another bowl, combine the beaten eggs, oil and coconut milk. Add the wet ingredients to the dry ingredients, and stir well. Add the vanilla and coconut; stir well.
3. Fill the prepared cases with the cupcake mixture and bake in the preheated oven for 25 mins.
4. For the chocolate ganache: Place the chopped chocolate in a bowl. Heat the cream over medium heat and once bubbling at the edges, pour over the chocolate. Mix until smooth and shiny. Place the bowl in the fridge until cold.
5. Once the cupcakes are cool, remove the ganache from the fridge and whip thoroughly. Ice with the ganache using a piping bag, or simply with a knife.