Coconut cupcakes

Butter for greasing

100 g butter

soft

50 g icing sugar

2 eggs

90 g coconut flakes

80 g white flour

1 tsp baking powder

1 pinch of salt

½ tsp vanilla seeds

100 g sugar

200 ml water

3 limes

grated zest

4 tbsp lime juice

50 g butter or margarine

50 g icing sugar

150 g cashew purée

1 knife tip of vanilla seeds

2 tbsp beetroot juice

Some edible flowers

Grease the muffin tin.

In a mixing bowl, cream the butter and icing sugar with a whisk until the mixture is pale in colour. Add the eggs one after the other and continue mixing until a homogeneous mixture results. Carefully mix in the rest of the ingredients up to and including the vanilla.

Divide the mixture evenly between the muffin tin cups. Cook on a perforated stainless steel tray at 100 °C for 30 minutes using the steam mode.

Put all the ingredients in a pan, bring to the boil and then simmer over a low heat for about 5 minutes.

In a mixing bowl, cream the butter and icing sugar with a whisk until the mixture is pale in colour. Add the rest of the ingredients and mix together well.

Pour the warm syrup over the muffins while still in the muffin tin before taking them out to cool.

Spread the topping over the muffins and decorate with the edible flowers.

Steaming 100 °C for 30 Mins