Yummy Coconut Cupcakes: English – Urdu Recipe
Yummy Coconut Cupcakes
Yummy Coconut Cupcakes
For cup cakes:
- Soft Butter – 340g
- Sugar – 400g
- Large eggs – 5
- Vanilla essence – 1 ½ tsp
- Almond essence – 1 ½ tsp
- Plain flour – 420g
- Baking powder – 1 tsp
- Baking soda – ½ tsp
- Salt – ½ tsp
- Buttermilk – 240ml
- Desiccated coconut – 200g
Method:
- Preheat the oven to 160°C/Gas Mark 3.
- Cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition.
- Add vanilla and almond extracts and mix well.
- In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, and salt.
- In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 200 g of coconut.
- Line a muffin pan with paper liners. Fill each liner to the top with batter, and bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean.
- Allow to cool completely.
For icing:
- Cream cheese – 450 g
- Soft butter – 340 g
- Vanilla essence – 1 tsp
- Almond essence – ½ tsp
- Icing sugar – 675 g
- Desiccated coconut – 200 g
Method:
- Make the icing with an electric mixer on low speed, cream together the cream cheese, butter, and vanilla and almond extracts.
- Add the icing sugar and mix until smooth.
- Ice the cupcakes and sprinkle coconut.
3 Comments