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RECIPE - Chocolate Coconut Muffins

I'm an avid baked, always on the hunt for new inspiration to take to the kitchen. Whether it's mince pies, double chocolate cookies or cheese straws, there's always something baking in our house.

My chief taster is my partner, Aiden, but I also have an array of tasters at work, and family and friends! Everyone loves a cake, right?!

My latest experiment is a chocolate muffin with a twist, coconut!



Ingredients:

50g Dairyfree Butter
140g Caster Sugar
150g Plain Flour
40g Cocoa Powder
1/2tsp Bicarbonate of Soda
1/4tsp Salt
1tsp Instant Coffee
175ml Soya Milk
1tsp Apple Cider Vinegar
30g Desiccated Coconut

For the Icing:
250g Icing Sugar
50g Vegan Butter
2tbsp Soya Milk
40g Cocoa Powder
Extra Desiccated Coconut for Decoration


1. Preheat the oven to 180 degrees. Fill a muffin tray with 12 cases.
2. Mix the milk and vinegar and set aside to curdle... I know this is odd but believe me it's fine and works miracles!
3. Cream together the butter and sugar.
4. Sift in the flour, cocoa powder, bicarb and salt. Add the coffee and mix.
5. Now add the odd curdled mixture and mix until it forms a thick batter. Now add the coconut and mix so it's evenly distributed.
6. Fill each muffin case evenly and cook for 18 minutes or until a knife comes out clean.

While they're cooking it's time to make the Icing!

7. Cream the butter and soya milk together.
8. Sift in the icing sugar and cocoa powder.
9. Mix together until smooth, I used an electric wisk for this. Set aside.
10. Let the cakes cool on a cooling rack until completely cooled.
11. Ice the cakes when completely cool and sprinkle with extra coconut!

Enjoy!
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