Coconut Cupcake | How to make Coconut Cupcake

Name: Coconut Cupcake
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 people
Ingredients: 1/2 cup maida; 1/2 cup + 1 tbsp sugar; 1/4 cup dessicated coconut; 1/2 tsp baking powder; 1/2 tbsp apple cider vinegar; 3/4 cups milk; 1/4 cup oil; 1/2 tsp vanilla; 1/4 baking soda; A pinch of salt; For Topping: Amul cream 200 ml; 1 tbsp icing sugar; 1/2 tsp vanilla; Blue food color a few drops; Grated coconut for topping

By Medha Devdas | 19th Sep 2016 |

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Coconut Cupcakeby Medha Devdas

Prep Time
5
mins
Cook Time
20
mins
Serves
4
People

16 saves

1 review

8 likes

About Coconut Cupcake Recipe

Coconut Cupcake is delicious and authentic dish. Coconut Cupcake by Medha Devdas is a great option when you want something interesting to eat at home. Restaurant style Coconut Cupcake is liked by most people . The preparation time of this recipe is 5 minutes and it takes 20 minutes to cook it properly. Coconut Cupcake is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Coconut Cupcake. Coconut Cupcake is an amazing dish which is perfectly appropriate for any occasion. Coconut Cupcake is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Coconut Cupcake at your home.

Coconut Cupcake

Ingredients to make Coconut Cupcake

1/2 cup maida
1/2 cup + 1 tbsp sugar
1/4 cup dessicated coconut
1/2 tsp baking powder
1/2 tbsp apple cider vinegar
3/4 cups milk
1/4 cup oil
1/2 tsp vanilla
1/4 baking soda
A pinch of salt
For Topping: Amul cream 200 ml
1 tbsp icing sugar
1/2 tsp vanilla
Blue food color a few drops
Grated coconut for topping

How to make Coconut Cupcake

Pre-heat the air fryer at 180 degree for 5 minutes.
Take a dry bowl, add maida, sugar, desiccated coconut, baking powder, baking soda and salt. Whisk well and keep aside.
Take another bowl and whisk together apple cider vinegar, milk, oil and vanilla essence. Blend well, then mix the wet and dry ingredients together for 3 minutes with an electric hand blender.
Fill cupcake molds with the batter till 3/4 full and bake for 7 to 10 minutes.
For topping: Take a bowl, add full cream and whisk well with a hand mixer for 3 minutes.
Add icing sugar and whisk for another 4 to 5 minutes.
When it starts thickening, add vanilla essence and add your choice of food color and blend well.
Apply whipped cream and sprinkle dessicated coconut. Serve.