Moist Coconut Cupcakes.
You can prepare Moist Coconut Cupcakes using 6 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Moist Coconut Cupcakes
- Prepare 250 grams of shredded coconut.
- It's 3 of eggs.
- You need 1/2 of freshly squeezed lemon juice.
- Prepare 1 tsp of vanilla essence (optional).
- Prepare of any food coloring (optional).
- You need 250 grams of white sugar (reduce sugar amount to have it less sweeter).
Moist Coconut Cupcakes instructions
- Preheat oven to 180 Celsius/ gas mark 4..
- Using a wooden spoon mix all the ingredients together in a bowl until the mixture is smooth. Note that you can add 1-2 extra eggs to make it really moist inside. With 3 eggs its a sticky type of moist..
- Line a cupcake tray with cupcake liners..
- Using a tablespoon, spoon into each cupcake liner. Don't worry too much if they are really messy it'll even out when cook..
- Place in the oven for 15-20 minutes or until the top of the cupcake has become golden brown. Times will vary depending on your oven settings. Reduce time to have them just caramelised, I like them with a bit of crunch on top so I cook it for longer..
- Once they are golden brown on top they are done..
- ((If you press down on the cupcakes and they bounce back then they are done.)).
- Remove them from the oven and let them cool completely on a metal rack..
- Tip: Sprinkle with powdered Sugar or granulated coloured sugar. They also typically add a cocktail cherry on top..
- All also made it in a round baking tray, I think its an 8 by 8 inch tray but any size small to medium baking tray will do. To do this I greased the baking tray and lined with greaseproof paper then I added the mixture. I upped the oven temperature to 200 Celsius and baked for about 40-45 minutes, until it started to almost burn on top..