Rec cred: Ruhana Ebrahim
Pic cred: Oh My Cupcakes recipe book
110ml coconut oil (melted)1 ¼ cups milk1 egg (lightly beaten)½ teaspoon vanilla essence2 cups self-raising flour½ teaspoon cinnamon powder½ teaspoon salt½ cup ordinary sugar½ cup desiccated coconut½ cup goji berries¼ cup dried cranberries½ cup white choc chips Topping-90ml milk1 teaspoon vanilla essence1 ½ cups sifted icing sugar¼ teaspoon cinnamon powder
1. Preheat oven to 180degC. Line cupcake pans.2. Sift flour, salt and cinnamon.3. Place coconut, berries, choc chips and sugar in flour and stir briefly till combined.4. In a small bowl, whisk coconut oil, milk and egg.5. Pour wet ingredients into dry ingredients till combined.6. Fill cups till ¾ full and bake for 15-20min.7. Remove from pan and allow to cool whilst making glaze.8. Sift icing sugar and cinnamon together.9. Add vanilla to milk. Dissolve icing sugar in milk and mix until smooth.10. Glaze should be opaque and thick, but still runny enough to pour.
INFO & TIPS
Note: for glaze, if too thick add more milk to thin out, or more icing sugar if too thin. If the glaze is too runny, it will just get absorbed into cake or run off the cake when pouring over.