Coconut Cupcakes

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Coconut Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
12
Ingredients
80 grams
20 grams
1 teaspoon
1 teaspoon
50 grams
1 pinch
1 packet
50 milliliters
50 grams
1
Muffin tin (12-well)
Butter (for the tin)
For Coconut Topping
180 milliliters
3
3 tablespoons
75 grams
1 teaspoon
180 grams

Preparation steps

1.

Mix together the flour, cornstarch and baking powder.

2.

Whisk together the sugar, salt, vanilla sugar, 1 teaspoon lemon zest, oil and sour cream, and stir in the eggs. Then quickly stir in the flour mixture. Pour batter into greased cupcake tin.

3.

For coconut topping: Combine condensed milk, eggs and sugar. Mix together flour, baking powder and 180 grams (approximately 1/2 pound) of coconut and quickly fold in to the egg mixture.

4.

Add 2 tablespoons of the coconut topping mixture to the batter in each well of the cupcake tin.

5.

Bake on the middle rack of an oven at 180°C (approximately 350°F) for about 20 minutes. Remove and let cool for 5 minutes in the cupcake tin. Remove the cupcakes from the tin and let cool on a wire rack.