Coconut cupcakes

Preheat the oven to 160C. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and fluffy. Add the eggs, one at a time, beating well.

Sift the flour and baking powder over the butter mixture and combine.

Line 12 x 1⁄2-cup capacity muffin tins with paper patty cases. Spoon in the mixture and bake for 35 minutes or until cooked when tested with a skewer. Cool on wire racks.

To make the whipped white chocolate icing, place the chocolate, cream and butter in a small saucepan over low heat. Stir until melted and smooth. Remove from heat and set aside to cool completely. Once cool, beat with a hand-held electric mixer until thick and fluffy.

Ice the cool cupcakes.

Top half the cupcakes with the flaked coconut and the other half with the shredded coconut.

Spoon 1–2 tablespoons whipped white chocolate icing on top of each of the cupcakes. Use the top part of a palate knife to run around the sides of the cupcakes, forcing the icing up to create a dome-like effect. Then sprinkle the shredded and flaked coconut over the icing. Allow it to set before serving.