Exotic Individual Cakes with Almonds

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Beat the butter and sugar in a mixing bowl until soft and light. Beat in the eggs, one at a time, then stir in the vanilla.

Sift in the flour and baking powder and stir until incorporated. Add the yoghurt, coconut and chocolate chips and stir until blended.

Spoon into the paper cases and bake for 20 minutes.

For the topping: whisk the egg whites until they form stiff peaks, then gradually trickle in the sugar, still whisking. Continue whisking until the mixture is firm and glossy.

Carefully fold in the ground almonds and cocoa. Spoon the mixture into a piping bag with a large round nozzle and pipe small circles on top of the partially baked cakes. Bake for a further 8-10 minutes, until the topping is lightly browned. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.