Coconut Cupcakes

Late night baking to also accompany hubby as he was packing for his Sarawak Business Trip. 

cupcake batter

10mins into baking

while baking, i whipped the cream cheese forsting

end product, overall feedback was good =)

Recipe adapted from Munira

COCONUT CUPCAKES

Ingredients:
180g Unsalted Butter, softened
180g Fine Sugar
3 Eggs
1tsp Vanilla Extract
200g Plain Flour
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
120ml Buttermilk (1/2 tbsp Vinegar + 110ml Full Cream Milk)
80g Dessicated Coconut

Method:

1. Preheat oven to 180°C and line 24 Glazed muffin tray or 18 regular muffin tray.

2. Combine flour, baking powder, baking soda and salt and set aside.

3. In a mixing bowl, cream butter and sugar until fluffy. Add vanilla and eggs one at a time.

4. Add half of the flour mixture, combine, add in the buttermilk, then the rest of the flour until well combined. Finally fold in the coconut.

5. Scoop the batter into the prepared pan and bake for 20 minutes or until skewer comes out clean.

6. Remove from oven and set aside for 5 minutes before transferring to a cooling rack to cool completely.

CREAM CHEESE FROSTING

Ingredients:

150g Cream Cheese, softened
40g Unsalted Butter, softened
60g Icing Sugar
1/2 tsp Vanilla Extract

Dessicated Coconut

Method:

1. Combine all ingredients in a mixing bowl and beat until smooth.

2. Place dessicated coconut in a bowl. Pipe a mound of frosting on the cooled cupcake and invert it pressing the cupcake into the coconut to coat the top of the cupcakes. You can press the top to bring the frosting to the edges so it covers the whole cupcake.