Buttermilk cup cakes

Ingredients for 16 servings:

• 4 cups flour
• 3 cups sugar
• 2 cups buttermilk
• 1 packet of baking powder
• 3 eggs
• 100 g butter, cold
• 100 g desiccated coconut
• 1 tsp cinnamon, to taste

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

enough for a whole tray, good and cheap

To avoid making a sheet cake too thin, I like to use large cups (coffee mugs, capacity approx. 250 ml, so a cup of buttermilk with 500g goes completely into the batter). Mix the flour, sugar, buttermilk, baking powder, and egg into a smooth batter and pour it onto a baking sheet lined with baking paper. Leave the edges of the baking paper a little higher and seal the corners well, or better yet, use the oven’s drip tray. Bake at 200°C for 20 minutes, remove from the oven, add knobs of butter, scatter desiccated coconut, and dust with cinnamon. Bake for another 15 minutes. This cake isn’t a cream cake with lots of fattening ingredients, but it’s certainly not a dry affair. Quite the opposite: it’s very moist and the buttermilk gives it a very fresh flavor.