Peeking into the oven a couple minutes before they were done and my first thoughts were oh my god, how did I fail again. They had barely risen and were looking somewhat sunken in. How could I have a mother’s day brunch without the finishing dessert? However, when I took one bite I changed my mind. Buttery, moist and rich but at the same time fresh and aromatic – they were perfect and had the perfect texture.
Coconut & Berry Cupcakes
180C / 25 minutes
Shake some (depending on your preference) coconut flakes or desiccated coconut into a bowl and add just enough water to cover (This becomes your “re-hydrated coconut”)
Meanwhile, cream 100g butter + 100g sugar
Add in two eggs and continue beating
Add 100g self-raising flour and beat until mixture lightens to a pale yellow
Fold in the re-hydrated coconut and a handful of mixed berries