Coconut Heaven Cupcakes

Upon tasting these cupcakes, you will promptly divorce all other cupcakes and only eat these. You have been warned, bake them at your peril.

115g/4oz plain flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

50ml/2floz vegetable oil

250ml/8floz coconut milk

150g/5oz sugar

1tsp vanilla extract

75g/3oz dessicated coconut

For the frosting:

4 tbsp soya margarine

3 tbsps coconut milk

1 tsp vanilla extract

225g/8oz icing sugar, sifted

75g/3oz dessicated coconut

extra dessicated coconut to decorate

1. Preheat the oven to 180oC. Fill a muffin pan with paper cases.

2. Sift together the flour, baking powder, baking soda and salt.

3. Mix the oil, coconut milk and sugar together in another bowl until well combined, then fold in the dry ingredients followed by the dessicated coconut.

4, Pour into muffin cases and bake for approx 20 minutes, or until a toothpick inserted into the centre comes out clean. Leave to cool on a cooling rack.

5. To make the frosting: cream the margarine until light and fluffy before adding the cocout milk and vanilla. Add the sifted icing sugar and mix until smooth, then fold in the coconut. Keep in the fridge until you're ready to use it. Wait until the cakes have cooled completely before frosting then top with the extra coconut to decorate.

*recipe from How it all Vegan by Tanya Barnard and Sarah Kramer