Coconut cupcakes

Coconut cupcakes

Prep: 40 minutes plus cooling

Bake: About 25 minutes

Makes: 2 dozen cupcakes

3 cups flour

1tsp baking powder

½ tsp baking soda

½ tsp salt

¾ cup unsalted butter

6 large sugars

1 ½ tsp vanilla essence

1 ½ tsp almond essence

1 cup butter milk

5 1/3 cups grated coconut

ICING

450g cream cheese or hung dahi

¾ cup unsalted butter

1 tsp vanilla essence

½ tsp almond essence

700g icing sugar, sifted

1. Preheat oven to 160°C (325°F). Line muffin tin with paper cases. Mix flour, baking powder, soda and salt.
2. Cream sugar and butter. Beat in eggs one at a time. Add essence. Beat in flour alternately with butter milk until just blended. Stir in 2 1/3 cups coconut. Spoon into tin. Bake 25-30 minutes or till golden.
3. For icing: Beat cream cheese, butter, essence and sugar till creamy. Frost cakes. Sprinkle with coconut.