Toasted coconut and creamy white chocolate – a sensational combination that will keep you coming back for more!

Ingredients: (Makes 24)

• 4 eggs
• 140 g/5 oz caster sugar
• 115 g/4 oz self-raising flour
• 1 teaspoon baking powder
• 85 g/3 oz desiccated coconut
• 115 g/4 oz unsalted butter, melted
• 115 g/4 oz white chocolate chunks
• 2 tablespoons toasted desiccated coconut

Method:

Preheat the oven to 200ºC/400ºF/Gas mark 6. Line two 12-cup muffin tins with paper baking cases.

Combine the eggs and sugar in a large bowl and beat with an electric whisk for 2 to 3 minutes, until smooth. Sift the flour and baking powder over the top of the creamed mixture. Using a metal spoon, lightly fold in the flour using a figure of 8 movement. Add the coconut and melted butter and continue to fold in gently. Divide the mixture between the cases. Bake for 10 minutes, or until well risen and golden brown.

Remove from the oven and cool for 5 minutes. Transfer to a wire rack to cool completely.

Melt the chocolate in a bowl over a pan of simmering water and stir until smooth. Using a fork, drizzle a little melted chocolate over the top of each cupcake and sprinkle with coconut. Allow the chocolate to set and serve.