These look like standard vanilla sponge cupcakes but are actually coconut cupcakes inspired by this recipe by Sarah Cook (and a convenient 100 g of leftover desiccated coconut in the cupboard).
I made a slight change to the recipe by not blitzing the desiccated coconut into a powder. I personally liked the texture this added – the cakes were almost a cross between a cupcake and a bounty bar. Neither me, nor my cake tester (my Mum), could identify the taste of the melted white chocolate so I would be tempted not to bother with this if baking these cupcakes again. One thing to note is that this does make quite a big batch of cakes; I got about 20 although this obviously depends on the size of your cake cases.
Honestly, the lemon curd topping was a result of running out of time, as these cakes were an accompaniment to the party cake (more about that soon…) and that consumed the majority of my concentration! Next time I need a coconut cupcake recipe I will try these again, but blitz the coconut as Sarah Cook suggests and top with a butter cream with a little lemon curd swirled in.
As a side note, the cupcake cases I used were purchased from a supermarket, a few years ago. If anyone knows of reasonably priced diagonal stripe patterned cases like these, let me know as I’d like to top up my stock!