Coconut cupcakes

Coconut Cupcakes

Ingredients :

  • Cupcakes
  • 260 g Flour
  • 9 g Baking Powder
  • 60 g Shredded Coconut
  • 170 g Salted Butter
  • 300 g Sugar
  • 2 Eggs
  • 2 Egg whites
  • 130 g Coconut Milk
  • 6 g Vanilla Essence
  • White Chocolate Icing
  • 400 g White Chocolate
  • 250 g Cream

Method :

1.

– Cupcakes –

2.

Preheat oven to 350°F. Line standard muffin tins with paper liners.

3.

Whisk together the flour and baking powder and sift; set aside.

4.

Cream the butter and sugar. Add the eggs, egg whites and vanilla essence; stir until well mixed. Add the coconut milk and whisk until well mixed.

5.

Add the flour mixture and shredded coconut to the liquid mixture and use a rubber spatula to mix until smooth.

6.

Divide the batter evenly among the lined cups, filling each to 80% full. Bake for 26(+8) min, rotating the tins halfway through.

7.

Transfer tins to wire racks to cool completely before removing the cupcakes from the molds.

8.

– White Chocolate Icing –

9.

Chop the white chocolate; set aside.

10.

Boil the cream. Stir in the white chocolate. Let the mixture cool in your fridge to 18C.

11.

In the bowl of an electric mixer fitted with a whisk attachment, whip the mixture until fluffy.

12.

Decorate as you like.

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