Coconut Cupcakes
Coconut Cupcakes
Ingredients
- Flour 2 cups
- Baking powder ¾ tsp
- Baking soda ½ tsp
- Salt ½ tsp
- Unsalted butter 1 cup
- Caster sugar 1 cup
- Light brown sugar ¼ cup
- Eggs 3
- Vanilla essence 1 tsp
- Almond essence 1 tsp
- Coconut milk ¾ cup
- Shredded coconut ½ cup
- Shredded coconut to sprinkle
Ingredients for Frosting
- Unsalted butter 1 cup
- Icing sugar 3 cups
- Vanilla essence ½ tsp
- Almond essence ½ tsp
- Salt ¼ tsp
- Coconut milk 2 tbsp
Method
- For the cupcakes beat butter, brown sugar, caster sugar, add eggs and both the essences, fold in flour, baking powder, baking soda and salt.Add the coconut milk and mix in the coconut. Spoon into cupcake tin lined with cupcake cases. Bake at 180 degrees C for at least 20-15 min or till done. Cool completely and frost with the coconut buttercream frosting. Top with shredded coconut.For the frosting, beat butter, add icing sugar, vanilla essence, almond essence, salt and mix well. Add coconut milk and beat till all sugar is incorporated. Add more coconut milk if needed and icing seems dry.
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