Alhamdullilah..today's is 18th day we are fasting in ramadhan month. Aqiel (my 5th son@ 6+ years) is trying very hard to complete his fasting this ramadhan...talk abt coconut..i really love anything abt coconut...for water till candy..hahahh while clearing my chiller i found one pack of shredded coconut bought at coles hypermart when visiting Melbourne November last year...and this is what happen after that.....
Coconut Cupcakes
Ingredients
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed sweetened shredded coconut
( i mix with roasted Hawaii coconut..and it's smell so good!)
( i mix with roasted Hawaii coconut..and it's smell so good!)
6 ounces (1 1/2 sticks) unsalted butter,
softened abt(170.097139 grams)
1 1/3 cups sugar
2 large eggs, plus 2 large egg whites
3/4 cup unsweetened coconut milk ( i use fresh milk..heheheh)
1 1/2 teaspoons pure vanilla extract
For the frosting i use cream cheese
50gm butter+ 100 gm sugar..beat until fluffy add 250 gm cream cheese, vanilla and lemon zest or juice..
Directions**1
Make cupcakes
as directed in Basic Cupcake How-To, adding sweetened coconut to dry
ingredients, and using coconut milk and vanilla for wet ingredients. Once
cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut.
Serve immediately
step 1
Preheat oven to 350 degrees. Line standard
muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream
butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time,
beating after each addition.
Step 2
Reduce speed to low. Mix remaining wet
ingredients in a bowl. Add dry ingredients to butter mixture in 3 additions,
alternating with wet ingredients and ending with dry. Scrape sides of bowl.
Divide batter among muffin cups, filling each full.
Step 3
Bake cupcakes until testers inserted into
centers come out clean, about 20 minutes. Let cool in tins on wire racks.
(Original recipe from Martha stewart and i got this from myinnerdomesticbliss.blogspot.com)
