Coconut Topped Cupcakes
by vrunda naik
This recipe has been viewed 7020 times
Coconut Topped cupcakes can be enjoyed by all age groups!
- Preheat oven to 180 º C. Line a 12-cup muffin tin with paper liners. Keep aside.
- With an electric mixer on medium speed, beat1/2 cup butter and the granulated sugar until pale and fluffy.
- Beat in eggs, one at a time, and vanilla and mix well.
- Reduce the speed. Beat in the flour, baking powder, and salt, then milk.
- Spoon into cups. Bake until a cake tester comes out clean, 15 to 16 minutes. Let it cool.
- Beat cream cheese, remaining ¼ cup butter, the confectioners' sugar, and coconut extract until fluffy. Keep aside.
- Put the prepared frosting on he cupcakes and serve.
This recipe was contributed by vrunda naik on 08 Mar 2011
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