Eggless Coconut Cupcakes

Eggless coconut cupcakes.
Soft, moist and delicious cupcakes made with coconut.

Adopted the recipe from Mayuri’s blog. Always love her delicious bakes. Now happy to share her recipe for my readers.

Made this cupcakes today for Recipe swap challenge initiated by Jolly
And Vidya.

In this group members are paired up every alternate month. And we have to choose a recipe from partner’s blog to cook and share. This month my partner is talented blogger Mayuri Patel who blog at Mayuris Jikoni.
I have bookmarked many of her recipes. I always love her baked recipes. This time decided to make focaccia bread and bookmarked it. But recently bought a small and beautiful silicone cupcake mould and wanted to use it. So I picked up her Coconut cupcakes.

I will make other bookmarked recipes from her blog later or maybe when we paired again. Do visit her space for some awesome recipes specially different types of bread and cakes.

You may like some more cupcakes in this blog.

1. Rasgulla cupcakes

2. Eggless sugarless dry fruits cake with oats

3. Gluten free pineapple cupcakes

4. Gluten free apple almond cupcakes

I have reduced the amount of batter. Used oil instead of butter. And added little Soyabean flour because soya flour makes the cake super soft. My earlier bakes with this flour was always a hit among my family and friends. You can use any flour of your choice. But adding Soyabean flour will make your cake soft and protein rich. But if you don’t have Soyabean flour then you can use only refined flour or whole wheat flour.

Recipe

Refined flour – 1 cup

Soyabean flour – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Desiccated coconut – 1 cup

Oil – 1/2 cup

Milk – 3/4 cup

Thick yogurt – 1/4 cup

Milk powder – 1/4 cup

Powdered sugar – 1 cup

Vanilla essence – 1 teaspoon

Caramel essence – 1 teaspoon, optional

Yellow food colour – 1/4 teaspoon, optional

Tutti fruity to sprinkle

Method

1. Preheat the oven at 170°.

2. Grease the cupcakes or muffins moulds with oil or butter or use cupcake liner.

3. In a bowl mix both flour, dessicated coconut, baking powder and soda.

4. In a large bowl whisk milk, yogurt and powdered sugar. Add milk powder and whisk again.

5. Add oil, vanilla essence, yellow food colour and caramel essence. Whisk well.

6. Now add the dry ingredients gradually and mix well. Make a lump free batter. You can add tutti fruity, dry fruits, glazed cherry or choco chips in the batter.

7. Pour the batter into the cupcake moulds. Fill 3/4 of the moulds.
Sprinkle some tutti fruity over the cupcakes.

8. Bake in preheated over for 20 – 25 minutes or until the toothpick comes out clean.

Every oven takes different time so keep an eye after 15 minutes.

9. Let the cupcakes cool down before serving.

10. Serve with milk tea coffee or enjoy on your munching time.
Happy baking.

Notes
1 . Instead of refined flour or maida you can use whole wheat flour or atta in the cake batter. Or use any gluten free flour.
2. Dry fruits, choco chips, glazed cherry or tutti fruity can be added in the batter.
3. You can use same amount of butter instead of oil.
4. Instead of vanilla essence you can use any flavour of your choice, like cardamom powder, nutmeg powder, cinnamon powder etc. Caramel essence is optional, you can skip it if you don’t have it.

5. Food colour is also optional but colour will make your cakes more attractive.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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