Cupcakes made with coconut essence and dessicated coconut served with a white chocolate ganache topping.
Preheat the oven to 180'C.
Beat together the butter and caster sugar until light and creamy.
Beat the eggs together and then add to the butter and sugar mixture a little at a time - you will probably only need 3/4 of the eggs so add a little at a time and mix well to incorporate.
Sift the flour into a separate bowl and then add the dessicated coconut.
Gradually add to the butter/sugar/egg mixture, adding a a little coconut milk each time you add flour. Mix until just combined.
Divide the mixture between cupcake cases, transfer to the oven and bake for 12-15 minutes.
Allow to cool completely before icing.
Break the chocolate into small pieces and place in a heatproof bowl. Add the cream to the bowl and then place over a bain marie. Keep over the heat until the chocolate has melted, stir well and then allow to cool.
Once cool, spread the icing on to the cupcakes and finish with a little toasted coconut.
«These coconut cupcakes also work well with a dark chocolate ganache.»