Coconut Cardamom Cupcakes : Me and my daughter like salads so H wanted to take us to Sweet Tomatoes for a long time. We had time to go last weekend and it predominantly has salad varieties and vegetarian option. As we were enjoying the salad varieties, our little one who is fond of cakes, eyes were totally on the bakery section and he liked coconut cupcakes to core among the desserts he had. He tortured me like 3-4 days
to bake the same at home and finally I gave a try yesterday with loads of cardamom flavor. Yup coconut and cardamom are made for each other. It was super soft and spongy and well textured, the pictures says it all. I have adapted the recipe from here and if you want to go for eggless version I have provided it too at the end of the post do check it out. Since the weather was dull yesterday I couldn’t click better pictures than these…
But recently I have updated the recipe with homemade coconut milk and egg free version picture as shown above, eggless recipe and method at the bottom of this post.
Ingredients
Coconut Cardamom Cupcakes Preparation
- Lay baking paper in each muffin hole and keep aside.
- Sift flour, baking powder and salt and keep aside.
- In a food processor or mixie, blend the shredded coconut to coarse (use pulse option, don’t powder it fine).
- Cream room temperature butter and sugar using hand blender.
- Add room temperature whole egg and egg whites, after each addition of an egg beat to combine well.
- Now add flour in 3 batches alternate with coconut milk.
- Finally add the 1/4 cup milk, vanilla extract, cardamom powder to attain cupcake batter consistency.
- If the consistency is not as shown below add few tsps milk.
- Add 2/3rd in each muffin hole and bake in preheated oven at 350 F / 180 C for 15-17 minutes.
- Allow to cool them in the muffin pan for 5-7 minutes, later take it off and let them cool completely.
- Serve warm or store in air tight container for later use.
- Keeps good at room temperature for 2 days, later refrigerate it.
For Eggless Option (due to followers request recently updated the post with eggless version pictures refer the very first picture…you may slightly differ from the texture shown here)
Eggless Coconut Cardamom Cupcake
Ingredients for 12 Cupcakes
Eggless Coconut Cardamom Preparation
- Lay baking paper in each muffin hole and keep aside.
- Sift flour, baking powder and salt and keep aside.
- In a food processor or mixie, blend the shredded coconut to coarse (use pulse option, don’t powder it fine).
- Cream room temperature butter and sugar using hand blender.
- Now add flour in 3 batches alternate with coconut milk.
- Finally add the 1/4 cup milk, vanilla extract, cardamom powder to attain cupcake batter consistency.
- If the consistency is not as shown below add few tsps milk.
- Add 2/3rd in each muffin hole and bake in preheated oven at 350 F /180 C for 15-17 minutes.
- Allow to cool them in the muffin pan for 5-7 minutes, later take it off and let them cool completely.
- Serve warm or store in air tight container for later use.
- Keeps good at room temperature for 2 days, later refrigerate it.
[…] at the back drop where I used fresh homemade coconut milk in it Eggless Coconut Cupcakes Recipe HERE and few more coocnut based recipes Coconut Filled Modaks | Thengai Poorana Kozhukattai HERE […]