coconut Who doesn't like cupcakes? You might be on a diet and desperately trying to stick to it, but if faced with a pretty bite-sized cupcake...well, the only thing you can do, is to raise the white flag in surrender and start helping yourself! Cupcakes are quick and easy to make and despite them being small in size, they are very yummy. Once you try one, it is hard to stop. I am sorry, but I have to say that: cupcakes can be addictive. If you are not afraid to start, take a look at this easy recipe. In about 35 minutes, you can make 24 delicious mini coconut cupcakes with a chocolate butter cream frosting. In order to make good cupcakes, remember that you need to use high-quality fresh ingredients, such as butter, eggs and cocoa. An electric mixer can be useful, but is not necessary. You may also need disposable piping bags with a star nozzle. This is a simple recipe and once you learn the basics, you can make infinite combinations and easily personalise your cupcakes. Basically, you can add to the mixture any of your favourite ingredients, according to your tastes. It's all about playing with the right flavours and balancing dry and moist ingredients properly.

Ingredients for Coconut Cupcakes

For the cupcakes: 200 g unsalted butter, softened 200 g white sugar 3 eggs 1 tsp milk 100 g flour 1 tsp baking powder Pinch of salt 150 coconut powder For the frosting: 150 g butter, at room temperature 150 g icing sugar 1 tbsp milk 30g cocoa Desiccated coconut

Method

Preheat the oven to 180C / 350F / Gas mark 4 and line a cupcake tin with your cupcake cases.. Put the butter and sugar in a large bowl and beat until the dough has a frothy and smooth texture. Add the eggs one at a time and then pour in the milk. Blend well. Sift the flour, baking powder and salt into the bowl. Add in the coconut powder. Mix for 2 minutes using an electric mixer. Once the mixture appears light and fluffy, spoon it into liners until they are 2/3 full. Place into the oven and bake for 20 to 25 minutes until risen. They should be golden in colour and firm to the touch. Remove the cupcakes from the oven and cool down leaving them in the tin for 10 minutes, then transfer to a wire rack to cool completely. In a large mixing bowl, combine the butter with the icing sugar and cocoa. Add milk, if necessary. Continue to mix until well combined, then pour the mixture into a piping bag. Once the cupcakes are completely cool, frost them using the piping bag. Top with desiccated coconut. In order to store your cupcakes properly, seal them in an airtight container and put them in the refrigerator for a maximum of two days. This will prevent your cupcakes from drying out. All that is left now is for you to sit down, devour and enjoy!