coconut cupcakes with f luffy meringue icing
1¼ cups (100g) desiccated coconut
¾ cup (135g) rapadura sugar
1 cup (140g) wholemeal spelt flour
2 teaspoons baking powder
½ cup (125ml) light-flavoured extra virgin olive oil 3 eggs
1 cup (250ml) buttermilk
2 teaspoons vanilla extract toasted coconut flakes, to serve
½ cup (110g) raw caster (superfine) sugar Preheat oven to 160°C (325°F). Place the desiccated coconut, sugar, flour, baking powder, oil, eggs, buttermilk and vanilla in the bowl of an electric mixer and beat for 3 minutes or until well combined. Spoon the mixture into 12 x ½- cup- capacity (125ml) cupcake tins lined with paper cases. Cook for 25 minutes or until cooked when tested with a skewer. Place on a wire rack to cool completely.
To make the meringue icing, place the eggwhites in the clean bowl of an electric mixer and whisk for 1 minute or until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, and beat for a further 2 minutes or until light and glossy.
Spread the icing over the cooled cupcakes and sprinkle with coconut flakes to serve. MAKES 12.
You can store any of the cupcakes un-iced in an airtight container in the fridge for up to 4 days.