You will need:
140 mL milk
75 g butter, softened
½ cup strawberry or raspberry jam
1 cup desiccated coconut
1 packet The Natural Baking Co Vanilla Cupcake Mix
2 – 3 tbsp water
1 tbsp cocoa powder
Prepare and bake cupcakes as directed on the back of pack. Set aside to cool completely.
Use a sharp knife to cut a 2 cm wide and 1.5 cm deep hole out of the centre of each cupcake. Fill with jam using a piping bag or teaspoon and replace the top of the cupcakes.
Place desiccated coconut into a shallow dish and set aside.
Empty contents of icing mix sachet into a small bowl. Add cocoa powder and stir to combine. Add 2 tbsp water and whisk until smooth. If the icing is not a smooth and pourable consistency, add one more tbsp water.
Top each cupcake with icing and use the back of a spoon to spread to the edges. Dip into desiccated coconut and serve