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Coconut Cupcake Ingredients... 250g plain flour, sifted 2 teaspoons baking powder 190g Caster sugar 115g unsalted butter 2 large eggs 120ml milk 1 teaspoon vanilla essence 1 teaspoon almond essence 50g shredded coconut from a packet (not fresh) Makes 15 cupcakes Instructions... - Preheat the oven to 180C/350F/gas 4. Line your muffin pan with paper cases. - Put the flour, salt and baking powder into a bowl, then add the sugar. Add the butter and blend with an electric whisk, starting with a slow speed and working up to medium until well mixed. Add the eggs one at a time, beating to combine. - Combine the milk, vanilla & almond extract in a separate jug and then add to the cake mixture in three parts, beating well after each addition. Finally mix the shredded coconut to the mixture. - Spoon the batter equally into the cupcake cases. Bake for 15 minutes or until a fork inserted into the center comes out cleans. - Allow the cupcakes to cool before topping with icing. ------------------------------------------------------------------------------ Related Topics |
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