Easy Coconut Cupcakes

Ingredients

• 165 g self-raising flour
• 3 medium eggs
• 165 g creamed coconut block
• 45 g coconut oil
• 165 g caster sugar
• A few drops of almond extract
• 3 tbsp coconut milk (you can also use regular milk if you don't need these cupcakes to be dairy-free)
• A small pinch of salt
• 12 cupcake cases

Instructions

1. 1

   Pre-heat your oven to 160ºC/140ºC fan.

2. 2

   Place your cupcake cases into a muffin tin.

3. 3

   Melt the creamed coconut (165g) and coconut oil (45g). This can either be done in the microwave in bursts of 20 seconds, mixing between each one, or on the hob over a very low heat. The consistency of the coconut should be thick but easily stirred.

4. 4

   Place all of your ingredients into a large bowl (coconut mixture, 165g self-raising flour, 3 medium eggs, 165g caster sugar, a few drops of almond extract, 3 tbsp coconut milk and a small pinch of salt) and mix until fully combined (either by hand or using an electric mixer on a low speed).

5. 5

   Divide the mixture equally between the muffin cases (I use a cupcake scoop to help split it evenly).

6. 6

   Bake for 18-20 minutes until a skewer inserted into the middle comes out clean. Leave the cupcakes to cool in their tins for about 10 minutes and then move them to a wire rack to cool fully before decorating.