National Cup Cake Week

Lime & Coconut Cupcakes

Recipe by Jennifer Buls, National Cupcake Champion 2011

Ingredients

• 5 oz Self Raising Flour
• 6 oz Caster sugar
• 2 tsp Baking Powder
• 5 oz desiccated coconut the Juice &
  zest of 1 Lime
• 4 fl oz vegetable oil
• 8 fl oz soya milk
• 1 tsp vanilla essence

Frosting & topping

• 12 oz icing sugar
• 2 oz vegan margarine
• juice of half a lime
• splash of soya milk
• 4 oz of flaked coconut

Method

1. Turn the oven to 180°C (356°F)
2. Combine all dry ingredients in one bowl until thoroughly mixed
3. Combine all the wet ingredients in another bowl and whisk briskly
4. Pour wet mix over dry mix and whisk by hand until blended (less than 30 secs)
5. Divide the mix between the cupcake cases
6. Place in oven for 12-15 minutes until cakes are cooked all the way through - test with a cocktail stick to ensure middle cooked.
7. Leave to cool while preparing the frosting.

1. Whisk together sugar and vegan margarine until creamy, add in lime juice and soya milk. Pipe onto cake bases and cover frosting with coconut flakes. www.absolutetreats.co.uk