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 Pastry flour
20 grams cornstarch
1 teaspoon Baking powder
1 teaspoon Lemon peel
50 grams sugar
1 pinch salt
1 packet Vanilla sugar
50 milliliters vegetable oil
50 grams Whipped cream
1 egg
Muffin tin (12-well)
butter (for the tin)
For Coconut Topping
180 milliliters condensed milk
3 eggs
3 tablespoons sugar
75 grams Pastry flour
1 teaspoon Baking powder
180 grams Shredded coconut
How healthy are the main ingredients?
sugarsugarWhipped creamsalteggegg

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.