Coconut, banana and white chocolate cupcakes

"What can I say? I've never met a cupcake I didn't want to get to know better",
Jasinda Wilder, Big Girls Do It Better

And while I met my share of both delightful and horrid cupcakes - school fetes and fayres come to mind - I do enjoy baking them for my guys. Talking of fairs, recently Eddie's school ran a competition between three classes on which class will bake the most cupcakes for their fundraising project, so for three Fridays there were cupcake sales hosted by each class. Some "creative" cook decided that multi-coloured cupcakes are all the rage, but rather than adding a few drops of food colouring to the dough, she clearly added the whole bottle.
Thankfully, Eddie fancied an innocent-looking doughnut, but I did buy a jazzy-looking little horror to take home for Sasha. Don't know why but I thought he might enjoy it (I obviously haven't seen the inside, or I would have never bought it). Sasha peeled off the paper case, took one look at the alien cupcake and put it back into my hand: You eat that. I didn't. It ended up in the bin.
My friend's son though wasn't so lucky, Mummy bought it for him, and he ended up with the cramps and green runny poo. Now, whenever there is a mention of cupcakes, Eddie likes to remind me "Do you remember when J had a green poo?". Apologies if my post has put you off your cuppa, but as a Mum of boys, these days I don't bat a lid when the talk turns gross.

And on this jolly note let's proceed to the nicer aspects of baking.

Coconut, banana and white chocolate cupcakes
Ingredients:
1 banana, mashed
2 eggs
150g caster sugar
80g coconut oil, melted and cooled
100g self-raising flour
50g cornflour
1tsp baking powder
1tbsp shredded coconut
2tbsp ground almonds
juice of 1/2 orange
frosting:
1 white chocolate bar (I used Green & Black's)
2tbsp coconut oil
Mash a banana with a fork, and beat together 2 eggs with caster sugar and coconut oil. Add the flour and baking powder, shredded coconut, ground almonds and juice of half an orange, and mix well.
Spoon the cake batter into paper cases inserted into a cupcake tin. Place the tray in the oven, preheated to 180C, and bake for about 15 minutes. Check readiness with a wooden toothpick.
Take the tray out and let the cupcake cool a little before decorating.
Melt a white chocolate bar with 2tbsp of coconut oil over a boiling water bath. Pour the chocolate mix over the cupcakes and decorate with whichever toppings you fancy: cherries, coconut chunks, marshmallows or jelly beans.

Since I used the remains of the coconut and ground almonds in this recipe, I'm adding my recipe to #KitchenClearout linky run by Cheryl on Madhouse Family Reviews.