For the cupcake:

145g self raising flour

170g caster sugar

1 tsp baking powder

A pinch of salt

60g unsalted butter

145ml coconut milk

1 egg

100g peppermint candy

Optional: 30g dessicated coconut

For the vanilla buttercream:

560g icing sugar

170g unsalted butter, at room temperature

60ml milk

1 vanilla pod

To decorate (optional):

Dessicated coconut

Crushed peppermint candy

Edible glitter

Makes 12 cupcakes. Heat oven to 170C/325F/Gas mark 3.

Step 1: Step 1

In a bowl, combine all your dry ingredients – the flour, sugar, baking powder, salt and butter. Mix well and rub the butter until you get a breadcrumb-y consistency.

Step 2: Step 2

In a separate bowl, combine the milk and eggs and mix well. Scrape the seeds of a vanilla pod using the back of a knife and add the seeds to the milk.

Step 3: Step 3

Gradually add the wet mixture to the dry, mixing well and making sure everything is combined.

Step 4: Step 4

Place the peppermint candy into a plastic sealable bag and crush with a rolling pin. Add the crushed candy and dessicated coconut to the cake mixture and fold in.

Step 5: Step 5

Fill 2/3rds of the cases by scooping a couple of tablespoons of the mixture into each one.

Step 6: Step 6

Place in the oven for 20-25 minutes.

Step 7: Step 7

Once baked, remove from the tin immediately. Place on a cooling rack and allow to completely cool before adding the frosting.

Step 8: Step 8

For the frosting – mix together the butter and icing sugar. Add the milk, and deseed a vanilla pod using the back of a knife and add the seeds to the frosting. Continue mixing for another 5 minutes. The longer you mix, the fluffier it will be.

Step 9: Step 9

Place frosting inside a piping bag and pipe onto cupcakes. Optional: sprinkle cupcakes with dessicated coconut, crushed peppermint candy, or edible glitter.