Lemon Coconut & White Chocolate Cupcakes

Method:

Preheat the oven to 180 degrees Celsius. In a bowl combine all dry ingredients. Then add the wet ingredients and mix thoroughly.

Spoon the mixture evenly into paper cups, set into muffin trays.

Bake for approximately 20 minutes.

When they come out of the oven, place a white chocolate button on the top.

Ingredients:

• 3 C flour
• 2 C sugar
• 3/4 C coconut
• 1 tsp salt
• 1 tsp baking soda
• Zest of 2-3 lemons (finely grated rind)
• 1 C oil
• 2 tsp vanilla essence
• 1 Tbsp vinegar
• 1 C water
• 1 C lemon juice
• 1/2 C dairy-free white chocolate chips