Carrot and coconut cupcakes with toasted coconut frosting

1. Preheat the oven to 180˚C, gas mark 4, and line a 12-hole muffin tin with 10 large muffin cases. (If they don’t stand proud of the muffin holes, the mixture will make 12 standard muffins instead.) In a large mixing bowl, whisk the brown sugar and eggs together until well combined. Add the oil and whisk again until smooth. Stir in the carrots, orange zest, apricots and 50g desiccated coconut, followed by ¼ tsp coconut flavouring, if using, and 1 tsp vanilla extract.

2. Fold in the mixed spice, ground cinnamon, flour and bicarbonate of soda. Divide between the muffin cases and bake for 30 minutes (20 minutes if making 12 smaller cakes), until risen, just firm and springy to the touch. Transfer the cakes in their cases to a wire rack to cool.

3. For the frosting, beat the butter with a wooden spoon until smooth. Add the icing sugar and gradually work in using a wooden spoon or electric beaters. Whip until light and fluffy. Add the coconut cream and remaining ½ tsp vanilla extract, plus the remaining ¼ tsp coconut flavouring, if using. Beat to make a light frosting.

4. Toast the remaining 25g desiccated coconut in a dry frying pan over a low heat. Allow to cool. Spread the frosting onto the cooled cupcakes and scatter over the toasted coconut.