Egg Free Coconut Cupcakes
Recipe: Egg Free Coconut Cupcakes
Egg Free Coconut Cupcakes are delicious, easy to make and perfect for kids parties. And don’t skip the sprinkles, that is the best part, a bit of crunch with all that coconut flavour.
Memories
I learned how to bake cakes pretty young. I would follow recipes and bake cakes and cupcakes. When I was younger, not many Asian families baked cakes at home. It was a sort of novelty. But I was always fascinated by the variety of cupcakes, mini cakes that one could create. My all time favourite place was a bakery in the Hilton Hotel Building, Nairobi. I cannot remember the name, but on Saturdays would go there with my uncle to pick out cakes for the family.
Slowly, I started following recipes from cookery books and got the hang of baking some popular but easy cakes and cupcakes. But all my cakes had eggs. So imagine when I first realized that cupcakes can be eggless or egg free. I was truly amazed. When I got married my mother in law asked me to help her bake cupcakes. So I was watching her making the batter. And I told her that she has forgotten the eggs. She replied that this recipe does not require any. Well, got into helping her as we had baked nearly 100 cupcakes.
The cupcakes turned out super soft, absolutely delicious and the best part was that they stayed at room temperature for at least 4-5 days and that too in a hot place like Mombasa.
For Coconut Lovers Like My Family
In a houseful of guests and little kids, we used to bake loads of these cupcakes. Dunked in tea,coffee or milk they taste amazing. We have baked these cakes for various occasions right from birthdays to offerings at the temple or religious gatherings. They tend to taste much better the next day. Nunu baked them with me twice and after that, it was my job to bake the cupcakes and she would take care of lunch or dinner. Baking these delightful cupcakes for a religious occasion is a joy, a sense of happiness during birthday parties and something different for festivals. When my kids began school, I would often bake these cupcakes for their break boxes. I would even send some to my bestie’s house for her family to enjoy.
My kids love coconut, so no wonder they love Mahamri and Homemade Coconut Chocolate.
Baked After A Long Time
Over time, kids left home for boarding school, my in laws moved to India, and baking these coconut cupcakes became less. I would bake them for Janmashtami to take to the ISKCON temple, Mombasa and for my Aunt in Law’s home for the religious gathering on the occasion of her spiritual guru’s birthday.
During the month of July, 2023 my son insisted that we go for the long weekend to Montreal and spend some time with him and his partner. Also we all were still quite emotional as my MIL, Nunu as everyone called her passed away in March. Every time I would make something that I learned from her, I had mixed feelings, happy that she was in a peaceful place, but sad that she is no longer with us. That is when I remembered her famous coconut cupcakes. Planned to bake them to take to Montreal.
First bite and my son said ” Oh mum haven’t had these in a long time, brings back so many childhood memories”. Shared the photos on our family Whatsapp group and everyone wanted some! They all came up with memories of Nunu and these cupcakes. The original recipe made about 60 cupcakes. I have reduced the recipe to make 12 cupcakes. Also I replaced the yellow food colouring that Nunu used with saffron milk.
Some More Baked Goodies My Kids Love
Ingredients Required For Egg Free Coconut Cupcakes
Flour
Need plain flour. Also known as all purpose flour or maida. The original recipe calls for self raising flour. As it is not easily available where I am, I have replaced it with all purpose flour. This means I have to increase amount of baking powder used. To convert 1 cup of all purpose flout to self raising you have to add 1½ tsp baking powder and ¼ tsp salt. Mix it well.
Desiccated Coconut
This cupcake recipe uses desiccated coconut and not fresh coconut. Make sure the desiccated coconut is not sweet.
Milk
Heat the milk till it is hot. Add saffron and allow it to cool down to room temperature before adding to the cake batter.
Saffron
My MIL’s recipe calls for yellow food colouring. I have replaced it with saffron. I allow the saffron to soak in the hot milk. It actually imparts a lovely lemony colour and makes the cupcakes more flavourful.
Butter
We use salted butter. If you choose to use unsalted butter then you will need to add ¼ tsp salt to the flour mixture. Sieve it with the flour and the baking agents.
Sugar
Need white sugar for this recipe.
Baking Powder
Acts as the leavening agent. When you measure it, make sure you take a spoonful and then level it out with a knife.
Baking Soda
Also known as Soda Bicarbonate, acts as a leavening agent. When you measure it, make sure you take a spoonful and then level it out with a knife.
Salt
Adding salt because I am using all purpose flour and not self raising. But am adding very little as butter is salted.
Vanilla Extract/Essence
Use good quality vanilla extract or essence. If you have vanilla pods, then split it open with a knife and scrape out the seeds. Add that to the milk.
Sprinkles
Need a generous amount… the more colourful the better it is 🙂
EGG FREE COCONUT CUPCAKES
Ingredients
- 2 cups all purpose flour
- 1 cup desiccated coconut
- ⅛ tsp salt
- 3½ tsp baking powder
- ¼ tsp baking soda
- ¾ cups milk
- ¾ cups sugar
- 125 g salted butter soft
- 1 tsp vanilla extract
- ¼ tsp saffron
Instructions
- Pre heat the oven at 180° C. Put paper cups in a muffin tray.
- Heat milk till it is hot. Add saffron and mix well.
- Allow the milk to cool down completely before adding to the batter.
- Sieve the flour and baking powder , baking soda and salt together. Add the coconut and mix well.
- In another bowl whisk sugar and butter till it is light in colour and fluffy.
- Add the milk and vanilla extract to the creamed sugar and butter. Mix well.
- Add the flour mixture and lightly fold into the creamed mixture.
- Allow the batter to rest for 10 minutes.
- Spoon the batter into the cups three quarter of the way.
- Bake in the oven for 20 to 25 minutes until the tops are golden brown.
- Insert a toothpick in the middle of one cupcake. If it comes out clean the cupcakes are done.
- Remove the cupcakes from the oven. Remove the cupcakes from the muffin tray and let it cool on a wire rack.
Notes
Pin For Later
A Little Request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962
9 Comments
Priya Srinivasan
December 5, 2023 at 12:54 pm
Love coconut in bakes, they impart an amazing aroma to the bake. These coconut cupcakes look gorgeous and that idea of using saffron milk to give it a deep color is brilliant!
mayurisjikoni
December 8, 2023 at 4:47 pm
Thank you so much Priya. The saffron not adds the colour but flavour too. Pairs pretty well with the coconut.
Neha (My Culinary Expressions)
December 6, 2023 at 1:07 am
Mayuri, I got so carried away reading the context of the recipe. I have similar memories of my mother making delicious pillowy cake masterpieces. The desiccated coconut surely does play a part in the soft texture of the cupcakes. Adding the sprinkles is a big wow.
mayurisjikoni
December 8, 2023 at 4:45 pm
Thank you so much Neha. Once I baked them without the sprinkles thinking that my kids are now adults they wouldn’t want them. But all were disappointed, so always add them.
Veena Krishnakumar
December 6, 2023 at 9:27 pm
That is an emotional post. Yes, some recipes particularly the ones we learn”t from our elders bring back memories.
These lovely coconut cupcakes are to be baked more often. These eggless cupcakes with the flavor of coconut tempt me to bake them. Looks very inviting
mayurisjikoni
December 8, 2023 at 4:43 pm
Thank you so much Veena. Some family favourites remain even when kids grow up and adults get older.
Kalyani
December 7, 2023 at 10:36 pm
The Xmas vacation for kids is just around the corner, and these eggfree cupcakes with the coconutty flavour is something my little one would love to bake along with me 🙂 such a bittersweet memory of your family falling in love with these cupcakes all over again, Mayuri
mayurisjikoni
December 8, 2023 at 4:40 pm
Thank you so much Kalyani. Hope you have an enjoyable time baking with your girls.
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