Coconut and Lime Cupcakes

method:

• Preheat your oven to 180C/350F/Gas 4 (reduce for fan ovens). 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.
• Fold in half the sifted flour, then half of the coconut milk, then the rest of the flour, followed by the remaining coconut milk. Gently fold in the desiccated coconut and half of the grated lime zest.
• 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
• To make the buttercream, cream the butter with a wooden spoon, 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 then garnish with desiccated coconut and a scattering of lime zest.