Coconut Cupcake

Last Monday my kids had birthday party in school. You know birthday party will not end without cupcake that too for kids. Since Easter is nearing I planed to do something related to that and something attracting. Finally ended with these coconut cupcakes from joyofbaking.

Ingredients:

All purpose flour	1 ½ cups
Sugar	1 cup
Butter	½ cup
Eggs	2
Baking powder	1 ½ tsp
Salt	¼ tsp
Lemon juice	1 tsp
Vanilla extract	1 ½ tsp
Milk	½ cup
Cream Cheese Frosting
Powdered sugar	2 ½ cups
Butter	4 Tbsp
Cream cheese	4 oz
Vanilla extract	½ tsp
Garnish
Shredded coconut	1 ½ cups
Jelly beans	few
Strawberry twists	few

 

Directions:

1. In a bowl whisk all dry ingredients together.
2. In another bowl beat (electric mixture) butter until soft (1-2 minutes), add sugar and continue beating until fluffy.
3. Add egg one at a time, beating well after each addition. Beat in vanilla and lemon juice.
4. With mixer in low speed, add flour mixture and milk alternatively. (Start and end with flour 3 times flour and 2 times milk).
5. Beat until combined.
6. Evenly fill the lined cupcake pan and bake for about 18- 20 minutes or until toothpick comes out clean. Allow it to cool in wire rack completely.

Frosting:

1. Using a mixture, beat butter until smooth, add cream cheese and beat until smooth and blend well. Beat in the vanilla extract.
2. In low speed, gradually add sugar scraping the sides of the bowl as needed. Beat on high speed until frosting is light and fluffy (for about 3-4 minutes) add a tablespoon of milk or cream if frosting is thick.
3. Using round nozzle apply frosting for cupcakes.

 

Garnishing:

1. Spread the shredded coconut in a plate, after frosting gently dip cupcake in coconut or sprinkle the coconut above the frosting. Repeat this for all cupcakes.
2. Place two or three jelly beans above the coconut. Cut the strawberry twist as needed and fix that like a basket handle.

Note:

• The original recipe is for 12 cupcakes. But it yields 14 -15 cupcakes.
• Frosting yields for 18 cupcakes. I used round nozzle you can also spread it using spatula.

 

 

Sharing to: jagruti's ,  Cook Like a Celebrity Chef event by Food Corner

 

 

 

Easy Eggless Chocolate Cupcake

When I made muffin last week, my little one asked “Is this cup cake for my birthday party? Can I take this to school?” Kids always love cup cakes. Yesterday they had valentines party in school, I made this cup cake for them. This is the first time I am trying eggless cake, I was wondering how its going to turn out? It was so good and spongy. This measurement yields 16 Cupcakes.

Ingredients:

For Cupcake:

All purpose flour	1 ½ cup
Sugar	1 cup
Baking soda	1 tsp
Salt	1 tsp
Coco powder	1/3 cup
Oil	½ cup
Water	1 cup
Vanilla extract	1 tsp
Vinegar	1 Tbsp
For Frosting:
Unsalted butter	1/3 cup
Vegetable shortening	1/3 cup
Salt	1/8 tsp
Confectioners’ sugar (sifted)	4 – 5 cups
Clear vanilla extract	2 tsp
Milk	¼ - 1/3

 

Directions:

Cupcake:

1. Line your cupcake pan and preheat the oven to 350ºF.
2. Mix all the ingredients together until moist and blend well for 2-3 minutes.
3. Fill the cupcake cups ¾ and bake for 20- 25 minutes (Mine done in 20minutes).

 

Fluffy White Frosting:

1. Beat together the butter, shorting and salt in a large mixing bowl till fluffy.
2. Add about half the sugar, and beat slowly until well blended. Add the vanilla and half milk and beat until fluffy.
3. Continue mixing in the remaining sugar and milk alternately beat until the frosting is light and fluffy.

 

 

Sharing to: original spotlight announcement link, Gayathri'sCookSpot, What is with my cuppa and Nupur's page