Moist Coconut Cupcakes

Directions

1. 1
   Preheat oven to 180 Celsius/ gas mark 4.
2. 2
   Using a wooden spoon mix all the ingredients together in a bowl until the mixture is smooth.
3. 3
   Note that you can add 1-2 extra eggs to make it really moist inside.
4. 4
   With 3 eggs its a sticky type of moist.
5. 5
   Line a cupcake tray with cupcake liners.
6. 6
   Using a tablespoon, spoon into each cupcake liner.
7. 7
   Don't worry too much if they are really messy it'll even out when cook.
8. 8
   Place in the oven for 15-20 minutes or until the top of the cupcake has become golden brown.
9. 9
   Times will vary depending on your oven settings.
10. 10
    Reduce time to have them just caramelised, I like them with a bit of crunch on top so I cook it for longer.
11. 11
    Once they are golden brown on top they are done.
12. 12
    ((If you press down on the cupcakes and they bounce back then they are done.))
13. 13
    Remove them from the oven and let them cool completely on a metal rack.
14. 14
    Tip: Sprinkle with powdered Sugar or granulated coloured sugar.
15. 15
    They also typically add a cocktail cherry on top.
16. 16
    All also made it in a round baking tray, I think its an 8 by 8 inch tray but any size small to medium baking tray will do.
17. 17
    To do this I greased the baking tray and lined with greaseproof paper then I added the mixture.
18. 18
    I upped the oven temperature to 200 Celsius and baked for about 40-45 minutes, until it started to almost burn on top.