Coconut & Lime recipe for Ella Valentine Baking Eggs

INGREDIENTS

120g butter, softened
160g caster sugar
2 Ella Valentine eggs, room temperature
200g self raising flour
1 tsp baking powder
125ml coconut milk
50g desiccated coconut
Zest of lime


Buttercream:

120g butter, softened
200g icing sugar, sifted
2 tbsp coconut milk

EQUIPMENT
Piping bag
Nozzle small
12 hole muffin tin
12 cupcake cases

METHOD
Preheat the oven to 180 degrees (350F), Gas Mark 4. Line a 12 hole muffin tin with cupcake cases.



Sift the flour and baking powder together and set aside.
Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lime zest. Should your buttercream not feel stiff enough for piping, simply add a couple more teaspoons of icing sugar until it is at a consistency you are happy with.
Fold in half the sifted flour, then half the coconut milk, then the rest of the flour, followed by the remaining coconut milk.
Gently fold in the desiccated coconut.
Spoon the mixture into the cupcake cases and bake for 18-20 minutes or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely.


Buttercream:

Cream the butter, then gradually add the sugar until smooth and creamy.
Add the coconut milk and continue creaming until fully combined.
Pipe onto the cupcakes using a piping bag and garnish with desiccated coconut.