Coconut Cupcakes

Ingredients

• 150 ml coconut milk
• 0.5 packet vanilla pudding powder (for 250 ml liquid)
• 100 ml whipping cream
• 160 g whole cane sugar
• 250 g butter
• 2 Eggs
• 250 g spelt flour Type 1050
• 250 g coconut flakes
• 4 tsp baking powder
• 150 ml milk (1.5% fat)
• 200 g Cream cheese
• 50 g coconut cream

Instructions

1. 1.

   For the cream, whisk the pudding powder with 3 tbsp coconut milk until smooth. In a pot, bring the remaining coconut milk with the cream and 20 g whole cane sugar to a boil, stir in the pudding milk, and thicken for 2–3 minutes while stirring. Transfer to a bowl and let cool.

2. 2.

   Beat 150 g butter with 120 g whole cane sugar until fluffy, then gradually add the eggs. Mix the flour with 50 g coconut flakes and baking powder, then alternately fold into the butter mixture with the milk.

3. 3.

   Line a mini muffin tin with paper liners and fill each cavity halfway with batter. Spoon one teaspoon of pudding onto each, then cover gently with more batter.

4. 4.

   Bake in a preheated oven at 180 °C (160 °C fan; gas 2–3) for 15–20 minutes. Remove, lift from the tin, and cool on a wire rack.

5. 5.

   Whisk the remaining butter with the rest of the whole cane sugar until creamy. Fold in the cream cheese and coconut cream until smooth.

6. 6.

   Spread the mixture over the cupcakes, sprinkle with the remaining coconut flakes, and serve.