Coconut cupcakes
You can leave the icing pure white, or add colour and decorate as you wish. Children could easily make, bake and decorate these.
■ Makes 12 ■ Prep 30 mins plus cooling ■ Cook 20 mins
VEGETARIAN
125ml coconut cream
3 eggs
50g desiccated coconut, whizzed in a food processor to make it finer
75g butter, softened
175g golden caster sugar
200g self-raising flour
1 tsp baking powder
FOR THE FROSTING
250g white chocolate
125ml milk
100g butter, cut into cubes food colourings and sprinkles, to decorate (optional)
1 Heat the oven to 180C/160C fan/gas 4. Butter 12 holes of a deep muffin tray and line each with a strip of baking parchment. Put the butter, 150g chocolate, sugar and vanilla in a heatproof bowl set over a pan of barely simmering water. Heat gently, stirring now and again until melted, then remove
2 Divide between 12 muffin tins lined with paper cupcake cases and bake for 20 mins or until risen and lightly golden. Test with a skewer to see if they are cooked through. Cool on a wire rack.
For the frosting, melt the chocolate with the milk, then whisk in the butter. Cool until spreadable. Split between bowls and add colouring
