- 260 g Flour
- 9 g Baking Powder
- 60 g Shredded Coconut
- 170 g Salted Butter
- 300 g Sugar
- 2 Eggs
- 2 Egg whites
- 130 g Coconut Milk
- 6 g Vanilla Essence
- White Chocolate Icing
- 400 g White Chocolate
- 250 g Cream
– Cupcakes –
Preheat oven to 350°F. Line standard muffin tins with paper liners.
Whisk together the flour and baking powder and sift; set aside.
Cream the butter and sugar. Add the eggs, egg whites and vanilla essence; stir until well mixed. Add the coconut milk and whisk until well mixed.
Add the flour mixture and shredded coconut to the liquid mixture and use a rubber spatula to mix until smooth.
Divide the batter evenly among the lined cups, filling each to 80% full. Bake for 26(+8) min, rotating the tins halfway through.
Transfer tins to wire racks to cool completely before removing the cupcakes from the molds.
– White Chocolate Icing –
Chop the white chocolate; set aside.
Boil the cream. Stir in the white chocolate. Let the mixture cool in your fridge to 18C.
In the bowl of an electric mixer fitted with a whisk attachment, whip the mixture until fluffy.
Decorate as you like.