Ingredients:
- 6 cups Fine Wheat Flour (Maida)
- 2 tsp Baking Powder
- 1 tsp Sodium Bicarbonate (Khaane Wala Soda)
- 1 tsp Salt
- 4 cups Sugar
- 1 1/2 cup unsalted Butter
- 6 big sized Eggs
- 3 tsp Almond Essence
- 3 tsp Vanilla Essence
- 2 cups Butter Milk (Mattha / Chhaach)
- 5 1/2 cups Coconut (Khopra/Narial)
For Icing
- 900 gms Cream Cheese (Hung Curd)
- 1 1/2 cup unsalted Butter
- 2 tsp Vanilla Essence
- 1 tsp Almond Essence
- 1Kg 400 gms Icing Sugar, sifted
How to make coconut cupcakes:
- First preheat the oven at 160 degrees.
- Grease a tin and place pape cases on it.
- Mix flour, baking powder, soda and salt.
- Beat and cream suagar and butter.
- Add eggs one at a time.
- Now mix the essences.
- Next add the flour alternatively with the buttermilk.
- Mix half of the grated coconut.
- Fill the paper cases with the mixture.
- Bake them for 25 – 30 minutes or till they are golden in color.
- For icing beat the cream cheese, butter, sugar and the essence till smooth and creamy.
- Place a layer of this icing on the bakes cupcakes and sprinkle some coconut on them.