COCONUT CUPCAKES RECIPE
Ingredients :
6 cups Fine Wheat Flour (Maida)
2 tsp Baking Powder
1 tsp Sodium Bicarbonate (Khaane Wala Soda)
1 tsp Salt
4 cups Sugar
1 1/2 cup unsalted Butter
6 big sized Eggs
3 tsp Almond Essence
3 tsp Vanilla Essence
2 cups Butter Milk (Mattha / Chhaach)
5 1/2 cups Coconut (Khopra/Narial)
For Icing
900 gms Cream Cheese (Hung Curd)
1 1/2 cup unsalted Butter
2 tsp Vanilla Essence
1 tsp Almond Essence 1Kg 400 gms Icing Sugar, sifted
2 tsp Baking Powder
1 tsp Sodium Bicarbonate (Khaane Wala Soda)
1 tsp Salt
4 cups Sugar
1 1/2 cup unsalted Butter
6 big sized Eggs
3 tsp Almond Essence
3 tsp Vanilla Essence
2 cups Butter Milk (Mattha / Chhaach)
5 1/2 cups Coconut (Khopra/Narial)
For Icing
900 gms Cream Cheese (Hung Curd)
1 1/2 cup unsalted Butter
2 tsp Vanilla Essence
1 tsp Almond Essence 1Kg 400 gms Icing Sugar, sifted
Method :
1. First preheat the oven at 160 degrees.
2. Grease a tin and place pape cases on it.
3. Mix flour, baking powder, soda and salt.
4. Beat and cream suagar and butter.
5. Add eggs one at a time.
6. Now mix the essences.
7. Next add the flour alternatively with the buttermilk.
8. Mix half of the grated coconut.
9. Fill the paper cases with the mixture.
10. Bake them for 25 - 30 minutes or till they are golden in color.
11. For icing beat the cream cheese, butter, sugar and the essence till smooth and creamy.
12. Place a layer of this icing on the bakes cupcakes and sprinkle some coconut on them.
Source : Indian Food Forever
