This is a simple coconut cupcake using desiccated coconut and few cherries and coconut milk. I have used coconut powder dissolved in lukewarm water for the recipe Topping the cupcake with a coconut crumble gives it that fabulous taste.
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Ingredients 120 gms plain flour 60 gms desiccated coconut 160 gms caster sugar 160 gms soft unsalted butter 2 medium size eggs 2 tsp baking powder Few whole cherries 1 1/2 tsp rose essence 25 gms coconut powder dissolved in 1/2 cup lukewarm water Use a electric hand mixer.
Method Cream the butter using electric hand mixer on level 1. Then add the caster sugar a mix again till creamy texture. Add 1 egg a time whisk again using the electric mixer. Add the other egg and whisk again. Sift the flour and baking powder together. Add a tbsp a time and keep whisking after each addition of the flour mix till all done. Add in the desiccated coconut and whisk again. Mix in the rose essence and whisk again. Lastly fold in the 1/2 cup coconut milk . Mix well using folding method. Preheat oven to 180 degrees
For the crumble
1/2 cup desiccated coconut
1/2 cup plain flour
1/2 cup brown sugar
And 90 gms cold unsalted butter.
( the butter should not be too hard too)
Mix all the above with your finger tips.
Brush the cupcake moulds with oil well
Add the coconut cake batter into the moulds top with coconut crumbs.
Place a cherry on the top.
Bake at 180degrees for 30 mins or till done
When poked with a knife in the middle the knife should be clear.
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