Learn how to make creamy and Eggless Cupcakes at home with chef Upasana only on Rajshri Food. <br /> <br />These easy-to-make Creamy and Eggless Coconut Cupcakes are extremely moist and topped with cream cheese frosting,sweetened coconut flakes and some colorful sprinkles. <br /> <br /> <br />Coconut Cupcakes <br /> <br />195 gms or 2 cups Maida <br />200 gms or 1 cup Sugar <br />25 gms or 1/4 th cup Dessicated coconut <br />1 teaspoon Baking Powder <br />½ teaspoon Baking Soda <br />1 teaspoon Vinegar <br />60 ml Vegetable oil <br />1 teaspoon Vanilla extract <br /> <br />For Frosting <br /> <br />100 gms Cream Cheese <br />300 gms Icing sugar <br />50 gms butter <br />coconut flakes for decoration <br /> <br />Method <br /> <br />-In a bowl add 1 1/2 cups of plain flour, 1 tsp of baking powder, 1/2 tsp of baking soda and sieve it together. <br />-Add 20gms of Dessicated Coconut and mix it. <br />-Preheat the Oven at 180 degrees <br />-For wet ingredients, add 200gms of Sugar, 60 ml of Vegetable Oil and beat this together now add 1 tsp of Vanilla extract, 240 ml of Coconut milk and mix it well and add 1 tsp of Vinegar and mix it again. <br />-Now mix the wet and dry ingredients together. <br />-Take an Icecream Scoup or 2 tbsp to fill the Cupcakes <br />-Bake it for 18 to 20 minutes. <br /> <br />For Frosting <br /> <br />-Take 50 gms of unsalted butter in a bowl, add 113 gms of Cream cheese, beat this together and now add 300 gms of Icing Sugar and beat it again. <br />-Add 1 tsp of Vanilla essence and beat it. <br />-Take out the Cupcakes from the oven and let it cool. <br />-Put the Icing in an Icing bag and Ice the Cupcakes. <br />-Decorate the Cupcakes with some dessicated Coconut and some sprinkles.
