Coconut Cupcakes is an American recipe made using cake flour, eggs, caster sugar, vanilla essence, yogurt, butter, coconut and icing sugar. These easy to make and delicious cupcakes are a great teatime/breakfast snack.
350 gm butter
450 gm cake flour
1 cup yoghurt (curd)
300 gm caster sugar
2 teaspoon vanilla essence
4 teaspoon baking powder
350 gm grated coconut
200 gm butter
1/4 cup lemon juice
450 gm icing sugar
Mix the butter and caster sugar in a bowl. Beat until light and fluffy. Add the eggs and vanilla essence.
Add the cake mix and baking powder. Add yogurt and mix well. Add the desiccate coconut and mix again.
Add the mixture to the muffin tin and place it in a preheated oven at 180C. Bake for 30 to 40 minutes or until golden and cooked. Remove and cool.
For the topping, beat the butter until fluffy. Add the lemon juice and icing sugar.
Whisk well and spoon over the topping onto each cake. Sprinkle some of the grated coconut.
Keep aside to set. Serve.