Coconut Cupcakes
(0 votes)
(0 votes)
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
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.
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