You will need
3 extra large eggs at room temperature
¾ cup (180 ml) canola oil
1 cup (250 ml) coconut milk (reserve 2 – 3T for icing)
1 x 600 g Ina Paarman’s Vanilla Cake Mix
24 white small paper cups (4 cm base x 3 cm high)
125 g butter at room temperature
250 g cream cheese or creamed cottage cheese
1 x 250 g Ina Paarman’s Vanilla Icing Kit
2 T (30 ml) coconut milk
125 g coconut flakes
Pipe the icing starting from the paper cup up in a spiral shape with the highest point in the middle.
Adjust oven rack to the middle position. Preheat oven to 190°C.
Line two muffin pans with paper cups. Mix according to package instructions, using coconut milk in place of full cream milk. Divide cake mixture between paper cups. Bake for 15 – 18 minutes and leave to cool completely.
Cream Cheese Icing
Cream butter until soft. Add cream cheese and beat until well blended. Add Icing Mix and beat into mixture on slow speed until evenly blended. Mix in coconut milk. Pipe icing over cooled cupcakes right from the edge of the paper, ending with a point at the top and lightly dip into coconut flakes. (See step-by-step pics).