Coconut Cupcakes

Name: Coconut Cupcakes
Total time: 40 min
Yield: 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 Whipping cream; 1 Egg; Muffin tin (12-well); Butter (for the tin); 180 milliliters Condensed milk; 3 Eggs; 3 tablespoons Sugar; 75 grams Pastry flour; 1 teaspoon Baking powder; 180 grams Shredded coconut

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Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

Ingredients

for

pieces

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
Whipping 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

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Preparation steps

Mix together the flour, cornstarch and baking powder.

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.

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.

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

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.