Yield: 12 cupcakes Time: 45 minutes, plus cooling time
for the cakes
120g plain flour
140g golden caster sugar
1 1/2 teaspoons baking powder
40g unsalted butter, at room temperature
120ml coconut milk (I use the pouring kind as opposed to the tinned version)
1 teaspoon vanilla extract
1 medium egg
desiccated coconut, to decorate
for the frosting
250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml coconut milk (same as above)
Heat the oven to 170C.
Line a 12-hole muffin tray with muffin cases.
- Beat together the flour, sugar, baking powder and butter until combined and you have a sandy consistency.
- In a jug, mix together the coconut milk and vanilla, and beat into the flour mixture on medium speed until combined. Add the egg and repeat. You may need to scrape down the sides of the bowl!
- Spoon the cupcake mixture into the waiting cases and bake for 20-25 minutes. The best ways to tell if a cake is baked are: skewer test (inserted into the centre of one of the cakes coming out clean), or the sponge springing back when you press a finger to it.
- Leave the cupcakes to cool in the tray before turning out onto a wire rack to cool completely.
- To make the frosting, beat together the icing sugar and butter until completely combined (on a medium speed of using an electric mixer). Slowly add the coconut milk until completely combined, and then speed up the mixing for 5 minutes until you have a fluffy white mixture.
- Once the cakes have cooled, spoon the frosting mixture onto them and top with desiccated coconut.
Adapted from Hummingbird Bakery cookbook p33.