Coconut Cupcakes | Eggless Cupcakes | Beat Batter Bake With Upasana

Learn how to make creamy and Eggless Cupcakes at home with chef Upasana only on Rajshri Food. 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.

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Ingredients

Coconut Cupcakes
195 gms or 2 cups Maida
200 gms or 1 cup Sugar
20 gms or 1/4 th cup Dessicated coconut
1 teaspoon Baking Powder
½ teaspoon Baking Soda
1 teaspoon Vinegar
60 ml Vegetable oil
1 teaspoon Vanilla extract
240 ml Coconut Milk For Frosting
113 gms Cream Cheese
300 gms Icing sugar
50 gms butter
Coconut flakes for decoration
1 teaspoon Vanilla extract

Method

– 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.
– Add 20gms of Dessicated Coconut and mix it.
– Preheat the Oven at 180 degrees
– 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.
– Now mix the wet and dry ingredients together.
– Take an Icecream Scoup or 2 tbsp to fill the Cupcakes
-Bake it for 18 to 20 minutes. For Frosting
– 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.
– Add 1 tsp of Vanilla essence and beat it.
– Take out the Cupcakes from the oven and let it cool.
– Put the Icing in an Icing bag and Ice the Cupcakes.
– Decorate the Cupcakes with some dessicated Coconut and some sprinkles.

Host: Upasana Shukla
Director : Dolly Sanghvi
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya,Pratik Gumre
Editor : Kishore Rai
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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