|1 cup||golden castor sugar — or regular castor sugar|
|2 tsp||vanilla essence|
|2 1/2 cup||cake flour|
|2 tsp||baking powder|
|1 cup||smooth apricot jam|
|desiccated coconut — to coat each cupcake|
|whipped cream — add 1 tsp of vanilla to 500 ml of cream and whip until stiff peaks form|
|custard — or caramel|
Preheat the oven to 180°C and prepare a two cupcake trays with cupcake liners.
In a stand mixer, whisk together eggs and castor sugar for 5 minutes, or until pale and fluffy. Then whip in oil and vanilla essence.
Sift in cake flour and baking powder and mix until just incorporated. Finally, fold in milk.
Spoon the batter into the cupcake liners until 3/4 full then bake in the preheated oven for 15-20 minutes or until a toothpick, when inserted comes out clean.
Remove the baked cupcakes from the oven and allow to cool for a few minutes before transferring to a wire rack to cool completely.
While it’s cooling, prepare the dip, by diluting smooth apricot jam in boiling water – allow this to cool completely.
Once the cupcakes and diluted jam are cool. Assemble by removing the cupcake liners, then quickly dipping the cupcakes into the diluted jam, shaking off the excess then dip the cupcakes into a bowl of desiccated coconut, ensuring the sides and bottom is fully coated.
Finish off by popping the coconut coated cupcakes back in their liners then pipe a ring of whipped cream (add 1 tsp of vanilla essence to 500ml of cream and whip until stiff peaks form) around the top of the cupcake, leaving a well in the centre, then either spoon custard or pipe caramel into the well.
To store, place in an airtight container and store in the fridge.