Coconut is one of the most useful trees in the world. It provides food, fuel, cosmetics, folk medicine and building materials, among many other uses. Virtually every part of the coconut palm can be used by humans in some manner and has significant economic value.
On average, three and a half cups of coconut equates to 1 tbsp (25 grams) of Fiber. This is the recommended daily amount of fiber an adult should have.
For Coconut Cupcakes
195 gm or 1 1/2 cups Maida/ plain flour
200 gm or 1 cup Sugar
20 gm or 1/4 cup Desiccated coconut
1 tsp Baking Powder
½ tsp Baking Soda
1 tsp Vinegar
60 ml Vegetable oil
1 tsp Vanilla extract
240 ml Coconut Milk
For Frosting
1 cup Heavy cream
1 cup confectioners sugar
1 tsp 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 in the process
Add 20gm of Desiccated Coconut and mix it
Preheat the Oven at 180'c or 350'F
For wet ingredients, add 200gm of Sugar, 60 ml of Vegetable Oil and beat this together for 2 to 3 mins, now add 1 tsp of Vanilla extract, 240 ml of Coconut milk and mix it well. Once everything is well mixed add 1 tsp of Vinegar and mix it again.
Now mix the wet and dry ingredients together.
Take an Ice-cream Scoop or 2 tbsp to fill the Cupcakes
Bake it for 18 to 20 minutes at 180'c or 350'F.
For Frosting
Start with cold heavy cream. The colder the cream, the easier and more successful. You could even chill the mixing bowl in the refrigerator for 30 minutes or the freezer for 15 minutes.
Whip the heavy cream, sugar, and vanilla together on medium-high speed (Kitchen aid 4-6). Whipped cream only takes a couple minutes.
Look for medium peaks. When you lift the beaters or whisk out from the bowl, a slightly sturdy peak should form on them.
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