Coconut cupcakes
Makes 12
* 195g white spelt flour
* 3 teaspoons baking powder
* 165g raw sugar
* 50g desiccated coconut
* 160ml coconut milk
* 3 egg whites
* 1 teaspoon vanilla extract
* 100g coconut oil, melted
* shredded coconut, to serve for the coconut frosting
* 180ml rice malt syrup
* 3 egg whites
Preheat the oven to 160°C/gas mark 3. Place the flour, baking powder, sugar, desiccated coconut, coconut milk, egg whites, vanilla and coconut oil in a large bowl and mix until well combined. Spoon the mixture into 12 x 80ml cupcake tins lined with paper cases. Bake for 25 minutes or until just cooked when tested with a skewer. Turn out on to wire racks to cool.
To make the coconut frosting, place the rice malt syrup in a small saucepan over a medium heat until it reaches 120°C on a sugar thermometer. Place the egg whites in the bowl of an electric mixer and whisk until soft peaks form. With the motor running, gradually add the hot syrup to the egg whites in a thin steady stream and whisk until thick and glossy.
Spread the frosting over the cooled cupcakes and sprinkle with the shredded coconut to serve. You can store unfrosted cupcakes in an airtight container for up to 1 week.