Step 1

Preheat oven to 200C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.

Step 2

Combine the flour, baking powder and sugar in a large bowl. Whisk the buttermilk, oil, vanilla and eggs in a large jug until combined. Gently fold the egg mixture into the flour mixture until just combined (don’t overmix).

Step 3

Spoon half the mixture evenly into the paper cases. Top with the jam. Cover with the remaining muffin mixture. Bake for 15-20 mins or until a skewer inserted into the centre of the cupcakes comes out clean. Set aside in the pan for 5 mins to cool. Transfer to a wire rack to cool completely.

Step 4

Combine the frosting and coconut in a bowl. Spoon into a piping bag fitted with a 1cm fluted nozzle. Pipe onto muffins. Decorate with extra coconut and cachous.