COCONUT CUPCAKES

Ingredients:
 

• 6 cups Fine Wheat Flour (Maida) 
• 2 tsp Baking Powder 
• 1 tsp Sodium Bicarbonate (Khaane Wala Soda) 
• 1 tsp Salt 
• 4 cups Sugar
• 1 1/2 cup unsalted Butter
• 6 big sized Eggs 
• 3 tsp Almond Essence 
• 3 tsp Vanilla Essence 
• 2 cups Butter Milk (Mattha / Chhaach) 
• 5 1/2 cups Coconut (Khopra/Narial) 

For Icing

• 900 gms Cream Cheese (Hung Curd)
• 1 1/2 cup unsalted Butter
• 2 tsp Vanilla Essence 
• 1 tsp Almond Essence 1Kg 400 gms Icing Sugar, sifted

How to make coconut cupcakes:


First preheat the oven at 160 degrees.
Grease a tin and place pape cases on it.
Mix flour, baking powder, soda and salt.
Beat and cream suagar and butter.
Add eggs one at a time.
Now mix the essences.
Next add the flour alternatively with the buttermilk.
Mix half of the grated coconut.
Fill the paper cases with the mixture.
Bake them for 25 - 30 minutes or till they are golden in color.
For icing beat the cream cheese, butter, sugar and the essence till smooth and creamy.
Place a layer of this icing on the bakes cupcakes and sprinkle some coconut on them.