80 gm Butter
1 cup Self raising flour
2/3 cup Sugar
2 tsp Vanilla essence
2/3 cup Desiccated coconut
2/3 cup Milk
•Preheat oven in convection mode at 180 degree Celsius.
•Line cup cake tray with cup cake liners.
•In a bowl, add butter and sugar. Beat well using an electric beater.
•When it is creamed nicely, add vanilla essence and egg.
•Beat well till everything is combined properly.
•Now add desiccated coconut and self raising flour.
•Mix well using a wooden spoon. Add milk little by little, till it becomes a soft and smooth batter.
•Pour the batter into the cupcake tray till 3/4th of it is filled.
•Place the tray in the preheated oven for 10 – 12 minutes or till it turns light golden colour.
•Insert a toothpick to check whether they are cooked completely.
•Take off from oven and place them on a wire rack to cool.
•Serve these little cup cakes by sprinkling little desiccated coconut and powdered sugar on top.
1.Add milk little by little to get the correct consistency of the batter.
Recipe by: Nimmy Raghu (Eastern Snap Your Dish Contestant, Aug13)
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