Crunchy and yummy coconut cupcake recipe which is so simple to try now at home. The ingredients are easily available and the instructions are so easy to follow.
- 1 1/2 cup Plain Flour
- 1/4 cup Desiccated Coconut
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 cup Sugar
- 4 tbsp Vegetable Oil
- 1 tsp Vanilla Extract
- 1 cup Thick Coconut Milk
- 1 tsp Vinegar
- 50 grams Unsalted Butter
- 113 grams Cream Cheese
- 1 1/2 cup Icing Sugar
- 1 tsp Vanilla Essence
- Desiccated Coconut for topping.
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Preheat the oven at 356 °F.
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Prepare a large mixing bowl to make the mixture of dry ingredients.
Sieve together flour, baking soda, and baking powder, then add desiccated coconut. Mix them well.
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In a different bowl, let's make the mixture of wet ingredients.
Add in the icing sugar and vegetable oil. Beat them together by using a hand mixer until it mixed well. Add vanilla extract and coconut milk, mix them well. After they all mixed, add vinegar and mix once again.
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Mix the dry and wet ingredient by a hand mixer. Pour the wet ingredient slowly at the same time you mix it with the dry ingredient to avoid the lumps.
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Put the batter into cupcake cups and bake it for 18 to 20 minutes until the cupcakes are nicely baked.
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Prepare a mixing bowl. Add in the butter and cream cheese, mix them well.
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Add the sugar to the butter mixture, mix them until you get a thick consistency.
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Add vanilla extract, and mix again until the batter is foaming.
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Put the frosting into the icing bag.
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Decorate the cupcakes with the frosting then sprinkles the desiccated coconut onto the cupcakes and you also can use another garnish like sprinkles or chocolate chips
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Your Eggless Coconut Cupcakes are ready to serve.