Coconut Cupcakes

Ingredients:

7 oz plain flour

1/2 Tbsp baking powder

1/4 tsp salt

1 cup caster sugar

3 oz or 100 gr plain yogurt or buttermilk

1/2 cup unsalted butter, @ room temperature

2 large eggs, @ room temperature

1 cup sweetened coconut flakes or fresh coconut

2 Tbsp Bacardi rum or Malibu

1 tsp vanilla

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Per heat the oven 180*C/ 160 *C fan forced. Line your muffin pan with paper cases.

Sift all the dry ingredients first, set at the side, then in a standing mixer's bowl , cream the butter , sugar and eggs one at a time. Add in the yogurt, rum and vanilla. Once it is all fluffed and creamy add your dry ingredients, and beat another 4 min. on medium speed.

You have to fold the coconuts by spoon. Make sure it is well combined.

Dived between the cases and bake about 25 min. depends on the size of your pan. Top should be golden brown and tooth pick comes out clean.