EGG FREE COCONUT CUPCAKES

Ingredients

• 2 cups all purpose flour
• 1 cup desiccated coconut
• 1/8 tsp salt
• 3 1/2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 cups milk
• 3/4 cups sugar
• 125 g salted butter (soft)
• 1 tsp vanilla extract
• 1/4 tsp saffron

Instructions

1. 1

   Pre heat the oven at 180° C. Put paper cups in a muffin tray.

2. 2

   Heat milk till it is hot. Add saffron and mix well.

3. 3

   Allow the milk to cool down completely before adding to the batter.

4. 4

   Sieve the flour and baking powder , baking soda and salt together. Add the coconut and mix well.

5. 5

   In another bowl whisk sugar and butter till it is light in colour and fluffy.

6. 6

   Add the milk and vanilla extract to the creamed sugar and butter. Mix well.

7. 7

   Add the flour mixture and lightly fold into the creamed mixture.

8. 8

   Allow the batter to rest for 10 minutes.

9. 9

   Spoon the batter into the cups three quarter of the way.

10. 10

    Bake in the oven for 20 to 25 minutes until the tops are golden brown.

11. 11

    Insert a toothpick in the middle of one cupcake. If it comes out clean the cupcakes are done.

12. 12

    Remove the cupcakes from the oven. Remove the cupcakes from the muffin tray and let it cool on a wire rack.