Frosted Coconut Cupcakes

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Frosted Coconut Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
378
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie378 kcal(18 %)
Protein4.27 g(4 %)
Fat19.39 g(17 %)
Carbohydrates48.56 g(32 %)
Sugar added28.99 g(116 %)
Roughage1.33 g(4 %)
Vitamin A126.54 mg(15,818 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.21 mg(10 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.18 mg(16 %)
Niacin1.71 mg(14 %)
Vitamin B₆0.01 mg(1 %)
Folate45.22 μg(15 %)
Pantothenic acid0.11 mg(2 %)
Biotin0.21 μg(0 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C0.99 mg(1 %)
Potassium45.67 mg(1 %)
Calcium64.43 mg(6 %)
Magnesium5.12 mg(2 %)
Iron1.31 mg(9 %)
Iodine10 μg(5 %)
Zinc0.16 mg(2 %)
Saturated fatty acids13.58 g
Cholesterol60.53 mg

Ingredients

for
12
Ingredients
¾ cup butter
1 cup caster sugar (superfine)
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons Baking powder
½ cup plain Yogurt
2 cups sweetened Coconut flakes
For the frosting
1 ¼ cups powdered sugar
2 tablespoons lemon juice
1 teaspoon hot water
To decorate
sweetened Coconut flakes
How healthy are the main ingredients?
Yogurtegg
Preparation

Kitchen utensils

1 Bowl, 1 Cutting board, 1 Small knife, 1 Peeler, 1 Teaspoon

Preparation steps

1.
For the cupcakes: Hhat the oven to 350F,180C, gas 4. Place paper cases in a 12 hole bun tin.
2.
Cream the butter and sugar in a mixing bowl until light and fluffy.
3.
Beat in the eggs and vanilla.
4.
Sift in the flour and baking powder and gently fold into the mixture with the yoghurt, until well combined. Stir in the coconut.
5.
Spoon into the paper cases and bake for 25-30 minutes until golden and springy. Leave in the tins for 5 minutes then place on a wire rack to cool.
6.
For the frosting: sift the confectioners’ sugar into a bowl and gradually stir in the lemon juice and water until smooth.
7.
Spoon a little frosting on each cake and smooth level with a palette knife. Sprinkle with sweetened flaked coconut. Leave to set.