Coconut Topped Shallow Cupcakes
From ambus 16 years ago
- 14 minutes to make
- Serves 18
Rich and light coconut cupcakes...
Ingredients
- 6 oz. plain flour shopping list
- 2 tsp. baking powder shopping list
- Pinch of salt shopping list
- 2 oz. desicated coconut shopping list
- 4 oz. soft butter shopping list
- 4 oz. castor sugar shopping list
- 1/4 tsp. vanilla essence shopping list
- 2 large eggs,lightly beaten shopping list
- 1 oz. milk(coconut milk can be used in place of milk) shopping list
- Extra desicated coconut,for top shopping list
How to make it
- Sift flour,baking powder and salt.
- Add coconut.Keep aside.
- Cream butter,sugar and vanilla essence till light and fluffy.
- Mix in eggs,one at a time.Beating well after each addition.
- Add the milk and beat.
- Gently fold the flour mixture into cake mixture.(The mixture should be of dropping consistency).
- Using a spoon,divide the mixture into the paper cases(I used shallow cupcakes pan,lightly buttered that makes about 16 to 18).
- Sprinkle desicated coconut on top to cover.
- Place the tray of cupcakes on a shelf just above the centre.
- Bake in a pre-heated oven at 180 C for 12-14 minutes until the cupcakes are firm and springy to the touch and look well risen and golden.
- Remove from the oven and place on the wire-rack to cool.
- Enjoy!!!
The Rating
Reviewed by 7 people-
Lovely, ambus! Pastel food coloring would make these perfect for an Easter/Spring event... Thanks and my 5.
Lorraine
lacrenshaw
in Horsham loved it
-
wow ambus love this coconut cupcakes yummy thanks bunches high5
momo_55grandma
in Mountianview loved it
-
Mmmmm love anything coconut
good one ambus !!! where have you been you ok????
thank you
five
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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