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Coconut Cupcakes with A Coconut Crumble

Delicious coconut cupcakes with a lovely crusty coconut crumble. This is a simple and easy recipe made with desiccated coconut, rose essence and a lovely crumble and cherry on the top.





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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