Ingredients:
6 cups Fine Wheat Flour (Maida)
2 tsp Baking Powder
1 tsp Sodium Bicarbonate
1 tsp Salt
4 cups Sugar
1 1/2 cup unsalted Butter
6 big sized Eggs
3 tsp Almond Essence
3 tsp Vanilla Essence
2 cups Butter Milk
5 1/2 cups Coconut
For Icing
900 gms Cream Cheese
1 1/2 cup unsalted Butter
2 tsp Vanilla Essence
1 tsp Almond Essence 1Kg 400 gms Icing Sugar, sifted
6 cups Fine Wheat Flour (Maida)
2 tsp Baking Powder
1 tsp Sodium Bicarbonate
1 tsp Salt
4 cups Sugar
1 1/2 cup unsalted Butter
6 big sized Eggs
3 tsp Almond Essence
3 tsp Vanilla Essence
2 cups Butter Milk
5 1/2 cups Coconut
For Icing
900 gms Cream Cheese
1 1/2 cup unsalted Butter
2 tsp Vanilla Essence
1 tsp Almond Essence 1Kg 400 gms Icing Sugar, sifted
Preparation Method:
First preheat the oven at 160 degrees.Grease a tin and place pape cases on it.Mix flour, baking powder, soda and salt.Beat and cream suagar and butter.Add eggs one at a time.Now mix the essences.Next add the flour alternatively with the buttermilk.Mix half of the grated coconut.Fill the paper cases with the mixture.Bake them for 25 - 30 minutes or till they are golden in color.For icing beat the cream cheese, butter, sugar and the essence till smooth and creamy.Place a layer of this icing on the bakes cupcakes and sprinkle some coconut on them.
First preheat the oven at 160 degrees.Grease a tin and place pape cases on it.Mix flour, baking powder, soda and salt.Beat and cream suagar and butter.Add eggs one at a time.Now mix the essences.Next add the flour alternatively with the buttermilk.Mix half of the grated coconut.Fill the paper cases with the mixture.Bake them for 25 - 30 minutes or till they are golden in color.For icing beat the cream cheese, butter, sugar and the essence till smooth and creamy.Place a layer of this icing on the bakes cupcakes and sprinkle some coconut on them.
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