Ingredients
- 130g butter
- 80g white chocolate
- 130ml milk
- 220g caster sugar
- 80g plain flour
- 80g self raising flour
- 1/2 teaspoon coconut essence
- 1 egg
Preheat the oven to 170 deg c and prepare a cupcake tin with cases
In a saucepan gently melt the butter and add chocolate, sugar and milk, stir until combined and smooth. Set aside until cool.
Once cooled stir in the plain and self raising flours then the egg and coconut essence, mix thoroughly until well combined.
Divide amongst the cases and bake for 25 minutes or until springy to the touch, allow to cool and decorate.
