Light as air, fluffy and drenched in coconut cream, these scrumptious coconut cupcakes can be served with coffee or with a dollop of your favorite ice cream.

Prep: 20 minutes
Total cooking time: 45 minutes
Difficulty level: Easy

Things you'll need
Electric mixer or a wide bowl and wooden spatula (turny garri)
one or two 12-hole deep cupcake pans
cupcake paper liners
measuring cups and spoons
oven.

INGREDIENTS
250g unsalted butter, softened
3 cups granulated sugar
3 large eggs (room temperature), lightly beaten
360ml ( 1 1/2 cups) coconut milk
3 1/2 cups all purpose flour
2 tablespoons baking powder
2 tablespoons vanilla essence
1/2 teaspoon salt
Frosting
3 cups powdered whipped cream
1 cup coconut milk, chilled
1 tablespoon vanilla essence
Coconut candy
Coconut liqueur (optional)

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 

Frosting

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.

Makes 18 Cupcakes... Enjoy.