Coconut Cupcakes with Mango Yogurt and Chocolate Chips
Up until this point I believed that eggless cakes were not that great. Baking cakes without eggs seemed new , but whats the fun without some experiments. I’ve read some interesting substitues , but I tried replacing the eggs with some desiccated coconut and the results were great, so here’s the recipe if you’d like to give it a go.
1 Cup – All purpose Flour 1 Cup – Desiccated Coconut – Should be even in texture and Dry- I picked up a pack from the Local supermarket. 3/4 Cup – Powdered Sugar 1/2 Cup – Butter 1 Tsp – Baking Powder 4 Tbsp – Milk
Pre-heat the oven at 180 Degrees C.
Mix all the ingredients together in a bowl and set it aside. Grease the moulds with butter and pour the mixture in the mould. ( I used a Cupcake mould , but feel free to use any mould of your choice ) Bake for 10 minutes or until they turn light brown.
At this point I was feeling a wee bit guilty about the butter and so planned to skip the Icing. Instead a low fat Mango Yogurt with some Choco chips worked just fine.