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.
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
Can add some chocolate chips or nuts if you want to.
If you don't want to add saffron then you will need a few drops of yellow food colour.
If the cakes are not done within 20 to 25 minutes then lower the temperature and bake for 5 minutes. Temperatures tend to vary in most ovens.