TODAY’S RECIPE: Coconut cupcakes

CHILL the coconut cream overnight so that it is thick enough to whip up. MAKES 12

Ingredients

FOR THE COCONUT WHIPPED CREAM: 400g can full-fat coconut milk (must not contain stabilisers)

140g/5oz icing sugar

1 tsp vanilla bean paste 50g/2oz desiccated coconut

FOR THE CAKES:

100g/4oz coconut oil 225g/8oz golden caster sugar

3 large eggs 200g/7oz gluten-free self-raising flour (the mix should include xanthan gum) 100ml/3½fl oz coconut milk

1tsp vanilla extract

Method

1 Chill the can of coconut milk overnight. The next day, make the cakes. Heat oven to 180c/160c fan/gas 4 and line a 12-hole muffin tin with muffin cases. Put the coconut oil and sugar in a large bowl and use an electric whisk to beat together for about 5 mins until light and creamy. Add the eggs, one at a time, beating until fully combined before adding more. Working in three additions, add the flour, alternating with the coconut milk, then add the vanilla extract.

2 Scoop the batter into the prepared muffin tin using an ice cream scoop, then bake for 20-22 mins or until the cakes are golden and a skewer inserted into the middle comes out clean. Remove the cupcakes from the tin and cool on a wire rack.

3 The whipped cream is best made within hours of serving. Open the can of coconut milk upside down and pour off the thin liquid. Scoop the thick coconut milk into a large bowl, add icing sugar and vanilla, and whisk for 2-3 mins until soft and fluffy. Spread or scoop the whipped cream onto the cupcakes and sprinkle with the desiccated coconut. Best stored in the fridge and eaten within a couple of days.