Just purchased this fantastic cupcake book by Suzannah Blake called Cupcake Heaven (review possibly to follow though you may not need it as I’m telling you now: it’s GREAT!) Anyway, I’m used to just sticking to my basic, albeit solid, chocolate or vanilla cupcake recipes, but on one fateful day, I decided to broaden my horizons and try different flavours finally. This was one of them…

Creamy Coconut Cupcakes

Ingredients:

• 6 tbsp. butter, softened
• ½ cup sugar
• 2 tbsp. creamed coconut
• 2 eggs
• ¾ cup self-rising flour
• 1 tsp. baking powder
• 3 tbsp. sweetened flaked coconut
• grated peel from 1 lime
• 2 tbsp. milk

1. Preheat oven to 350°F. Line 12 cupcake wells with 12 muffin cups.
2. Beat butter, sugar and coconut together until creamy. Beat in eggs, one at a time. Sift in flour and baking powder and fold into mixture along with the coconut and grated lime peel then milk.
3. Evenly divide batter into cupcake wells and bake for 15-17 minutes. Let stand in pan for 5 minutes then move cupcakes to a wire rack to cool completely.

To make the frosting:

• 5 oz. cream cheese; softened
• ½ cup icing sugar
• 2 tsp. lime juice; freshly squeezed
• Sweetened flaked coconut

1. Beat together cream cheese, icing sugar and lime juice until creamy. Swirl the frosting onto the cupcakes and sprinkle with the sweetened flaked coconut at will.

Makes 12 summer-happy cuppies!