Coconut and Almond Cupcakes


Coconut and Almond Cupcakes

Close your eyes with each bite for coconut and almond to take you far far way.

  • Preparation time
  • Preparation time

    15 minute
  • cooking time
  • Cooking time

    30 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    10 People
  • Goody kitchen


¾ cup butter, softened 
1 cup sugar 
½1 cup flour 
½ tsp baking powder 
¼ tsp baking soda 
¼ tsp salt 
2 eggs
¾ tsp vanilla 
1 tsp almond essence 
½ 1 tbsp Velor powder milk 
½ cup water 
400g shredded coconut
Almond flacks


1.In a large bowl, cream butter and sugar till light and fluffy. Add eggs, vanilla and almond essence, beat well.
2.In a small bowl, sift flour and add coconut, baking powder, baking soda and salt. Set aside.
3.In a cup, dissolve milk in water.
4.Add flour and milk alternatively to egg mixture, beating well after each addition.
5.Lined muffin tin with paper cups. Fill 2/3 with batter. Sprinkle with almonds. Bake in moderate oven for 10 – 15 minutes or till a wooden pick comes out clean when entered near centre. Rest in tin for 5 minutes before cooling on wire rack.