INSTRUCTIONS Preheat your oven to 150°C-160° (300°F-320°F) or gas mark 2-3, depending on how intense your oven is (learn your oven) Place your cupcake paper liners into your pan. Lightly beat your eggs and place aside. Sieve flour, baking powder and salt together, keep aside.
Add butter, sugar and vanilla essence into the bowl
Cream together this mixture for 10 minutes on a high speed, pausing at intervals to scrape down the sides. Allow to cream till mixture is pale white.
If you're creaming by hand, cream mixture until it's pale white and slides off the spatula before the court of 5 (thanks granny) With the mixer still on, gently add your beaten eggs to the creamed mixture.
Allow to mix properly for 2 minutes. At this point, I like to mix by hand, so detach the mixing bowl from the mixer and pick up your spatula. Divide your flour into 3 parts (biggest, bigger, big)
Also, divide your milk into 2 equal parts
Now, using the "biggest, bigger, big" sequence, alternately add the flour mixture in 3 additions and milk in 2 additions, beginning and ending with flour.
Using a tablespoon, add 2 generously heaped spoons of batter to each case. It will be approximately just over half full.
Place in the centre of your preheated oven. Allow to bake for approximately 15minutes, then check for "doneness". To know that your cupcakes are done, check that they light brown and rwhen pressed in the middle, are springy to the touch.
Remove from oven, leave in mold for 5 minutes, then remove from mold to cool completely.
You can also decide to add your coconut candy to the batter before baking
3 cups powdered whipped cream
1 cup cold coconut milk
1 tablespoon vanilla essence
Pour the milk into the bowl
Using the electric whisk or mixer with the whisk attachment, pour the powdered whipped cream into the milk with the mixer on a high speed until it forms stiff peaks.