Ginger and coconut cupcakes

Instructions

Preheat the oven to 180 ° C. Line 2 medium muffin tins with cupcake cups.

1 Cream the butter, sugar and ginger in a blender or with a hand mixer until light and fluffy.
2 Add the eggs slowly while you continue whisking. If the mixture starts to separate, add a little flour. Sift the flour while slowly whisking.
3 Spoon the batter into the cups and smoothen the tops. Bake for 12-15 minutes until a skewer comes out clean. Cool on a wire rack.
4 Icing: Cream the sugar and butter until light and fluffy. Add the coconut. Spoon a heaped teaspoon full of icing on each cupcake.

Decorate with coconut shavings.