Name: Coconut Cupcake recipe by Medha Devdas at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 cup maida; 1/2 cup + 1 tbsp sugar; 1/4 cup dessicated coconut; 1/2 tsp baking powder; 1/2 tbsp apple cider vinegar; 3/4 cups milk; 1/4 cup oil; 1/2 tsp vanilla; 1/4 baking soda; A pinch of salt; For Topping: Amul cream 200 ml; 1 tbsp icing sugar; 1/2 tsp vanilla; Blue food color a few drops; Grated coconut for topping

Ingredients Serving: 4

1/2 cup maida
1/2 cup + 1 tbsp sugar
1/4 cup dessicated coconut
1/2 tsp baking powder
1/2 tbsp apple cider vinegar
3/4 cups milk
1/4 cup oil
1/2 tsp vanilla
1/4 baking soda
A pinch of salt
For Topping: Amul cream 200 ml
1 tbsp icing sugar
1/2 tsp vanilla
Blue food color a few drops
Grated coconut for topping

Instructions

Pre-heat the air fryer at 180 degree for 5 minutes.
Take a dry bowl, add maida, sugar, desiccated coconut, baking powder, baking soda and salt. Whisk well and keep aside.
Take another bowl and whisk together apple cider vinegar, milk, oil and vanilla essence. Blend well, then mix the wet and dry ingredients together for 3 minutes with an electric hand blender.
Fill cupcake molds with the batter till 3/4 full and bake for 7 to 10 minutes.
For topping: Take a bowl, add full cream and whisk well with a hand mixer for 3 minutes.
Add icing sugar and whisk for another 4 to 5 minutes.
When it starts thickening, add vanilla essence and add your choice of food color and blend well.
Apply whipped cream and sprinkle dessicated coconut. Serve.

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