Tuesday, 11 March 2014

After a long period, I got a little time to spend my time in baking at my kitchen. It’s been really crazy that I am going through in weekends, the 2 days just passes like nothing and again the Monday comes Office :) This weekend I didn’t compromise myself and got into baking something interesting as well as time consuming with help of my Bf. Yes, believe me it’s a very simple cupcake that you could make it in 10 minutes (excluding the baking time). The coconut cup cakes are real sponge in texture and when its filled with the cream, it tastes heavenly that too with the sweetened coconut flakes on the top.

These coconut flakes can be grabbed in baking sections in any grocery stores and this is perfect for making coconut cupcakes or a whole cake, however you can use either the sweetened or unsweetened of your choice. But I love the 1st version as it goes well with this. It doesn’t need any much further decorations as the coconut flakes on top of it says it all. After you make you could store in the refrigerator for couple of days as well. The interesting fact about these cupcakes is its best when served the next day after prepared. Go for it and serve it for your loved ones especially the kids as they really go crazy on cupcakes and in fact “Eating a cupcake brings out the kid in all of us” :)

As I said, the making is very simple, I have given the collage only for assembling the cake.


  • All-purpose flour – 1 Cup
  • Baking Powder- 1 Tspn
  • Butter, at room temperature- ¼ Cup
  • Sugar- ¾ Cup
  • Eggs- 2
  • Vanilla Extract- 1 Tspn
  • Milk- ¼ Cup
  • Sweetened coconut flakes(available in the baking section in stores)- 1 Cup

For Cream Filling:

  • Icing Sugar- 2 Cups
  • Butter, at room temperature – ¼ Cup
  • Cream cheese at room temperature- ¼ Cup or 100 Grams
  • Vanilla Extract- 1 Tspn
Temperature and Time Duration:

  • Temp:350 degrees F (180 degrees C)
  • Time:25 Minutes

  • In a bowl mix all-purpose flour, salt, baking powder, sugar, soda and cinnamon and set aside.
  • In a separate bowl, beat the butter at high speed for about 2 minutes and add the sugar and beat again for about 5 minutes or until it turns fluffy.
  • Add the vanilla extract and start adding the eggs one at a time and beat again.
  • Now alternately add the flour mixture as two additions and milk as two additions. Beat until everything is combined well.
  • Fill the cupcake wrappers kept in the muffin cake pans with the batter and bake until the said time. (Step 4)
At this point, you could get a spongy cup cake. Check if a toothpick inserted in the middle comes out clean and the texture would very spongy as below

For the cream filling:

  • Beat the butter at high speed until it becomes fluffy.
  • Add the cream cheese and the vanilla extract and beat again for about 2 minutes and then add the sugar and beat until everything is combined well.
Assembling the cup cake:

After the cup cakes are set cooled completely, add the cream filling on the top by using a spoon/knife.
Garnish with sweetened coconut flakes on top of it and serve.


"Do not prepare the cream filling at the earliest; make it only after the cup cakes are made so that it doesn’t melt.

Assemble the cupcakes only after it’s cooled completely else the cream filling will melt if it’s hot."



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