About this recipe:Easy to make coconut cupcakes with strawberries and almonds. You can modify the recipe to your liking, adding more fresh fruit or substituting the almonds for another ingredient. I used self-raising flour in this recipe but you can use plain flour if you prefer, just add 1/4 of a teaspoon more baking powder or bicarbonate soda. These coconut cupcakes go perfect with a cup of English tea and a sprinkling of sugar!
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat the oven to 200 C / Gas 6. Place 8 cupcake cases in muffin tin or tray and set aside.
Add the flour, sugar and bicarbonate of soda into a mixing bowl and combine together.
In a separate bowl add the egg, sunflower oil, coconut milk and the grated creamed coconut (if you are using) and whisk together.
Pour the coconut milk, egg and oil mixture into the bowl that contains the flour, sugar and bicarbonate of soda. Whisk together until pale and slightly runny. If your mixture appears a bit too thick, keep adding a little coconut milk until a slightly runnier consistency.
Fold in strawberries and almonds (or any other ingredient similar that you wish to add) into the cupcake mixture.
Using a metal spoon, pour 2 tablespoons (or until a little bit over halfway full) into each cupcake case. Repeat until all cases are finished.
Bake in the preheated oven for 15 minutes. Take out and sprinkle a pinch of sugar onto the top of cupcakes. If you are using creamed coconut, grate a small amount over the top as well, and then place back into the oven for a further 5 minutes, or until a skewer inserted near the centre comes out clean.
Make it healthier
Fresh fruit is always the best choice! You can also add blueberries, raspberries and any other fruit you wish to the recipe.
These light cupcakes are amazing with a small cup of milky Yorkshire tea!