To make Fluffy coconut cupcake- Preheat the oven to 180 degree C- In a bowl sift together All purpose flour, baking powder and salt- In a large mixing bowl cream the butter and sugar on medium to high speed for 3-5 minutes until light and fluffy- Add eggs 1 at a time and beat it scarping down the bowl once at mixing- Add vanilla essence and mix it- Now add half of the dry ingredients followed by coconut milk and beat until combined add other half of the ingredients and just beat only until combined Do not overmix the batter- Add Desiccated coconut or shredded coconut and gently fold- Scoop the batter and fill in the liners and bake for 15 -20 minutes or until toothpick comes out clean.- Allow the cupcakes to cool completely- You can frost the cake or just serve as it is
In a bowl sift together All purpose flour, baking powder and salt
In a large mixing bowl cream the butter and sugar on medium to high speed for 3-5 minutes until light and fluffy
Add eggs 1 at a time and beat it scarping down the bowl once at mixing
Add vanilla essence and mix it
Now add half of the dry ingredients followed by coconut milk and beat until combined add other half of the ingredients and just beat only until combined Do not overmix the batter
Add Desicatted coconut or shredded coconut and gently fold
Scoop the batter and fill in the liners and bake for 15 -20 minutes or until toothpick comes out clean.