Carmel Moore's koko cupcakes with koko lime icing

Name: Carmel Moore's koko cupcakes with koko lime icing
Yield: 12
Ingredients: 1 ½ cups Raw sugar; 1 ½ cups Flour; ¾ cup Koko Samoa (Main); ½ tsp Salt; 1 tsp Baking powder; 1 tsp Baking soda; 1 tsp Vanilla extract; 2 medium Eggs; ½ cup Coconut cream; ½ cup Coconut oil (Main); ¾ cup Water, boiling; 1 ½ cups Icing sugar; 2 Tbsp Koko Samoa, finely grated (Main); 2 Tbsp Water, boiling; 2 tsp Fresh lime juice; 1 Tbsp Coconut cream; 1 serving Coconut, grated to garnish

Makes: 12

Bite

Carmel’s natural beauty is surpassed by something even more beautiful — she has a belly laugh that could fill a room! Carmel’s use of raw sugar in this terrific cupcake recipe adds a caramel flavour. She moistens the recipe with coconut cream and coconut oil — that’s culinary fa‘a Samoa.

Recipe from Robert Oliver's book Mea'ai Samoa.

Cupcakes

1 ½ cups	Raw sugar
1 ½ cups	Flour
¾ cup	Koko Samoa (Main)
½ tsp	Salt
1 tsp	Baking powder
1 tsp	Baking soda
1 tsp	Vanilla extract
2 medium	Eggs
½ cup	Coconut cream
½ cup	Coconut oil (Main)
¾ cup	Water, boiling

Icing

1 ½ cups	Icing sugar
2 Tbsp	Koko Samoa, finely grated (Main)
2 Tbsp	Water, boiling
2 tsp	Fresh lime juice
1 Tbsp	Coconut cream
1 serving	Coconut, grated to garnish

Directions

Heat the oven to 160C. Place cupcake papers in muffin tin holes.
Combine all of the ingredients, except the boiling water. Beat for about 2 minutes.
Add the boiling water and mix well.
Pour into prepared muffin tin and bake for 30 minutes. Cool before icing.
For the icing:Combine all ingredients except the grated coconut and whisk until smooth. Top each cupcake with a generous dollop of koko lime icing and garnish with freshly grated coconut.