Citrus Cream Cakes with Garnish
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
24
- For the cupcakes
- ½ cup butter
- 0.333 cup sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 1 egg
- 1.333 cups all-purpose flour
- 1 tsp Baking powder
- ½ tsp baking soda
- 1 Tbsp cocoa powder
- ⅜ cup milk
- ½ cup Chocolate chip
- For the topping
- 0.333 cup cream cheese
- 4 Tbsps unsalted butter
- 2 cups powdered sugar (more if needed)
- ½ Tbsp Coconut milk
- ½ Tbsp Lime juice
- To decorate
- 3 unwaxed Limes (grated zest)
- 24 Hibiscus flower (in syrup)
- 25 pcs Shredded coconut
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 24 hole mini muffin tin.
2.
Beat together the butter and sugar in a mixing bowl until soft and creamy. Gradually beat in the vanilla and salt until smooth.
3.
Beat in the egg until incorporated. Gradually sift in the flour, baking powder, bicarbonate of soda and cocoa and fold in gently, alternating with the milk, until well blended. Fold in the chocolate chips.
4.
Spoon into the paper cases and bake for about 15 minutes, until springy to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
5.
For the topping: beat together the cream cheese and butter.
6.
Gradually sift in the icing sugar and beat well until soft and fluffy.
7.
Gradually beat in the coconut milk and lime juice until well combined.
8.
Spoon into a piping bag and pipe on top of the cakes. Sprinkle with lime zest and place a hibiscus flower on top, then place piece of flaked coconut on top. of each flower.
