If you are a bit of a health fanatic, or simply have specific dietary requirements then there is still a cupcake out there for you!

These vegan cupcake have all the taste but not so much of the ingredients which might make your personal trainer flinch!

Ingredients

::5 oz Self Raising Flour

::6 oz Caster sugar

::2 tsp Baking Powder

::5 oz desiccated coconut

::the Juice & zest of 1 Lime

::4 fl oz vegetable oil

::8 fl oz soya milk

::1 tsp vanilla essence

For the icing and topping:

::12 oz icing sugar

::2 oz vegan margarine

::the juice of half a lime

::a splash of soya milk

::4 oz of flaked coconut

Method (sponge)

1. Turn the oven to 180°C (356°F).

2. Combine all dry ingredients in one bowl until thoroughly mixed.

3. Combine all the wet ingredients in another bowl and whisk briskly.

4. Pour wet mix over dry mix and whisk by hand until blended (less than 30 secs).

5. Divide the mix between the cupcake cases.

6. Place in oven for 12-15 minutes until cakes are cooked all the way through - test with a cocktail stick to ensure middle cooked.

7. Leave to cool while preparing the icing.

Icing

1. Whisk together sugar and vegan margarine until creamy, add in lime juice and soya milk. Pipe onto cake bases and cover frosting with coconut flakes.