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Eggless coconut & jam cupcakes

Eggless Coconut and Jam Cupcakes

Moist and flavorful, these eggless coconut & jam cupcakes are a coconut lovers’ dream come true!
Makes: 12 cupcakes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins

Ingredients

For the Cupcakes

  • 1 cup All-purpose Flour (140g)
  • 1 cup Dessicated Coconut (100g)
  • 1.5 tsp Baking Powder
  • ¼ tsp Baking Soda
  • ¾ cup Milk (180 ml)
  • ⅓ cup Oil (80 ml)
  • ¾ cup Castor Sugar (150g)
  • 1 tsp Vanilla Extract
  • 3-4 tbsp Raspberry or any Jam of your choice

For the Frosting

  • White Chocolate (60g)
  • 2 tbsp Fresh Cream (30g)
  • ½ cup Whipping Cream (120g)

Instructions

Instructions

  • Pre-heat the oven to 180 degree C. Line a cupcake pan with paper liners or grease well.
  • In a large bowl, mix together all the dry ingredients - flour, coconut, baking powder and baking soda.
  • To this, add the oil, sugar, vanilla extract and milk and make a smooth batter.
  • Pour the batter into the prepared cupcake liners/pan in a way so as to fill only 1/2 of the height of each cavity.
  • Now add 2 tsp jam per cupcake and using a toothpick, swirl it with the batter.
  • Bake at 170 degree C for 18-22 minutes or until a skewer comes out clean.

For the Frosting

  • In a heat-proof bowl, melt together the fresh cream and white chocolate till you have a smooth ganache. Let the mixture cool.
  • Meanwhile, whip the whipped cream to stiff peaks.
  • Gently fold the whipped cream into the prepared ganache, taking care not to deflate it.
  • Pipe on top of the cooled cupcakes. 

Notes