Cupcake:

150gram (1/3 lb.) unsalted butter
220gram (1/2 lb.) caster sugar
250gram (1/2 lb.) self raising flour
2 large free-ranged eggs
200gram (1/2 lb.) Greek style thick yoghurt
50ml (3-1/2 tbsp.) milk
1 teaspoon vanilla essence
50gram (1/8 lb.) creamed coconut (not tin of coconut milk)
1 teaspoon bicarnate of soda
1 teaspoon baking power

Pre-heat oven to 180°C / 355°F / Gas mark 4

Place butter (soften but melted) and caster sugar in deep bowl. Use electric mixer to beat butter and sugar until pale and fluffy.

Add one egg at a time to butter and sugar mixture, beat in with electric mixture.

Using a wooden spoon, mix in yoghurt, vanilla essence, creamed coconut. Mix well.

Sieve flour, bicarbonate of soda and baking power. Mix in these dry ingredients a litlte at time and mix well. If mixture become too thick, thin the with some milk. Mixture should be thick enough for mixture not to drip when place upside down.

Place cupcase case in muffin tin. Spoon mixture into individual cupcake case.

Bake in oven for 20-30 mins. Cupcake should have risen by about 1/3 and turned golden brown on top. Use a skewer check if cupcakes are ready. Insert skewer into middle of cupcake and it should come out clean if cake is cooked.

Remove cupcake from tin, and place them on cooling tray.

Icing:

100gram (1/4 lb.) full fat cream cheese
250gram (1/2 lb.) icing sugar
100gram (1/4 lb.) dessicated coconut

Mixture cream cheese and icing sugar in deep bowl and mix well. (For those who are calorie conscious, omit icing)

Spread or pipe icing onto cupcake. Sprinkle dessicated coconut on the icing.

Submitted by: Vivienne