Moist Banana Cupcake with Young Coconut

This is a moist banana cupcake with young coconut or "buko". This is a good recipe if you have over ripe banana at home!

INGREDIENTS

• 80 grams young coconut string in syrup
• 2 cups self raising-flour
• 3/4 cup caster sugar
• 1 teaspoon ground cinnamon
• 1/4 cup fresh milk
• 125 grams olive oil butter or unsalted butter, melted, cooled
• 2 medium size eggs
• 1 cup mashed banana
• 1 teaspoon vanilla (optional)

METHOD

1. Preheat oven to 200°C.
2. Put the paper cups 12 x 1/3 cup into the muffin pan. 
3. Grease the paper cups with olive oil butter.
4. Combine  flour, caster sugar  and cinnamon and mix together.
5. Add milk, butter, eggs and vanilla to flour mixture.
6. Stir, gently to combine then add  banana.
7. Spoon mixture into prepared muffin pan.
8. Put the young coconut on the top of each cup.
9. Bake for 15 to 20 minutes or, until a skewer inserted comes out clean.
10. Leave the cupcake on the pan for at least 5 minutes before transferring to rack for cooling.
11. Serve.

Note: Adjust the cooking time for mini muffins.

Mrs. Shirley Simmons