It was our anniversary yesterday and because I
did not have time to buy him anything I decided to do what I do best, bake/cook
something for him. Unfortunately, I had
some left overs that I had to finish so we had all that for lunch and were
planning to go out for dinner…so baking was my only option. He brought me a bunch of gorgeous flowers when he came for lunch and I made him these dainty cupcakes...there ended our gift exchange for the day :-)
I had imagined this cupcake in my mind
(inspired by the Coconut-Chocolate Chip Cookies) and decided to go for it because he had liked the flavor combination in the cookie form.
The result: absolutely delicious little
cupcakes.
Ingredients
For cupcakes
Wheat
flour - 1 cup
Baking
powder – 1 tsp
Salt
– a pinch
Brown/white
– 3/4 cup
Milk
– ¾ cup
Oil
- 3 tbsps (I used canola)
Nutmeg
– a pinch
Toasted
coconut – ½ cup
Chocolate
chips – ¼ cup
For frosting
Cream cheese – ¼ cup (approx.)
Confectioner’s sugar – to taste
Coconut flakes for garnish
For cupcakes
Preheat
the oven to 350oF.
In
a pan set to low-medium heat, toast grated coconut until it turns medium brown.
Stir occasionally to avoid burning. *You can use store bought dried coconut. I
used frozen grated coconut.
Mix
the dry ingredients in a bowl and keep aside. Mix wet ingredients in a bigger
bowl. Slowly add the dry to the wet and mix well.
Pour
into cupcake liners and bake for 20-22 minutes or until a toothpick poked in
comes out clean. *You could of course bake a bigger cake with the batter; I
chose mini cupcakes because they look really cute.
Allow
the cupcakes to cool completely before applying the frosting.
For Frosting
For best results, use cream cheese at room
temperature. In a bowl, whip together the cream cheese and sugar until you have
a smooth mixture. Slather the cupcakes with the frosting. Sprinkle some toasted
coconut flakes and devour.
Omg, am in love with this cupcakes..
ReplyDeleteThank you, Priya. Do try them :-)
ReplyDelete