Exotic Individual Cakes with Almonds
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ¾ cup butter
- 1 cup caster sugar (scant)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsps Baking powder
- ½ cup plain Yogurt
- 2 cups sweetened Coconut flakes
- 0.333 cup Chocolate chip
- For the topping
- 2 egg whites
- 0.333 cup caster sugar
- ½ cup Almond flour
- 1 tsp cocoa powder
- To decorate
- 12 coated Candies
How healthy are the main ingredients?
YogurtPreparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until soft and light. Beat in the eggs, one at a time, then stir in the vanilla.
3.
Sift in the flour and baking powder and stir until incorporated. Add the yoghurt, coconut and chocolate chips and stir until blended.
4.
Spoon into the paper cases and bake for 20 minutes.
5.
For the topping: whisk the egg whites until they form stiff peaks, then gradually trickle in the sugar, still whisking. Continue whisking until the mixture is firm and glossy.
6.
Carefully fold in the ground almonds and cocoa. Spoon the mixture into a piping bag with a large round nozzle and pipe small circles on top of the partially baked cakes. Bake for a further 8-10 minutes, until the topping is lightly browned. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
7.
Place a chocolate sweet on top of each cake.
