Coconut cup cake

Ingredients

• 80 gm Butter
• 1 cup Self raising flour (check my 'tips and methods' tab for substitute)
• 2/3 cup Sugar
• 2 tsp Vanilla essence
• 1 Egg
• 2/3 cup Desiccated coconut
• 2/3 cup Milk

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Preparation

• Preheat oven in convection mode at 180 degree Celsius.
  Line cup cake tray with cup cake liners.
• In a bowl, add butter and sugar. Beat well using an electric beater.
  When it is creamed nicely, add vanilla essence and egg.
• Beat well till everything is combined properly.
  Now add desiccated coconut and self raising flour.
• Mix well using a wooden spoon. Add milk little by little, till it becomes a soft and smooth batter.
  Pour the batter into the cupcake tray till 3/4th of it is filled.
  
• Place the tray in the preheated oven for 10 - 12 minutes or till it turns light golden colour.
• Nsert a toothpick to check whether they are cooked completely.
  Take off from oven and place them on a wire rack to cool.
• Serve these little cup cakes by sprinkling little desiccated coconut and powdered sugar on top.