Coconut cupcakes. Coconut Muffins Coconut Cupcakes Recipes
Step 1: prepare the dough.
To make the muffin batter, mix the dry and wet ingredients separately. That is, in one bowl, mix wheat flour, sugar, vanilla sugar, baking powder and coconut flakes. And in the other - eggs, milk and vegetable oil.Mix both mixtures until smooth, then combine and knead them into a batter.
Step 2: Bake coconut cupcakes.
Set the oven to preheat to 190 degrees.
Take muffin tins and grease them with butter, then spoon out the batter using a tablespoon, filling the tins to 3/4 height. Why not completely? Because the cupcakes will still rise during the baking process.
You need to bake the muffins with coconut flakes for 15-20 minutes. You can check readiness with a wooden skewer or toothpick.
After you remove the cupcakes from the oven, remove them from the pan and cool to room temperature.
Step 3: Decorate the cupcakes with coconut.
Now all that’s left to do is decorate the coconut cupcakes. In this case, chocolate glaze and almonds are used. They pair well with the coconut sweetness of the baked goods. But you can simply sprinkle the baked goods with powdered sugar, pour over the sugar icing, or serve the cupcakes without everything, because they are already delicious enough.
Step 4: Serve the cupcakes with coconut flakes.
Coconut muffins are a great dessert and a great addition to tea. Plus they are very easy to prepare. Be sure to try baking these cupcakes, even if you have never baked anything before. The recipe is so simple that anyone can do it without difficulty.
Bon appetit!
Both store-bought coconut flakes and homemade ones will do, the main thing is that they themselves are sweet and aromatic.
Mix everything well, the dough should be quite thick and sticky. Cover the pan with parchment and grease with butter. Place the dough in the mold, first placing a tin can in the middle, greased with a little vegetable or butter, so that when baking you get a cake ring. If there is a special form, use it. This is necessary to ensure that the cake is well baked.
Bake the coconut cake in an oven preheated to 180 degrees for about 45 minutes. After 20 minutes, look into the oven; if the top of the cake is burning, cover it with a sheet of foil. Cool the finished cake, then remove the parchment.
You can simply sprinkle the cake with powdered sugar. I quickly decorated it with cream made from butter, boiled condensed milk and coconut flakes (50 grams of butter + 3 tablespoons of boiled condensed milk + 2 tablespoons of coconut flakes). To prepare the cream, beat the butter with boiled condensed milk until smooth, add coconut flakes, mix and use a pastry syringe to decorate the top of the cupcake, then sprinkle with powdered sugar. You can just use a spoon to grease the top of the cupcake with cream.
The most delicious and aromatic coconut cake is cut into pieces and ready to be served!
A cupcake is a sweet confection that is usually round in shape with a hole in the middle. Bake coconut cake in the oven or slow cooker. To prepare this product, you do not need any culinary skills, since everything is very simple: you need to mix everything and then bake according to the recipe. The highlight of this recipe is the addition of an ingredient such as coconut to the dough. Thanks to coconut flakes, the cake acquires a unique taste and aroma. The coconut cake turns out tender, crumbly and tastes good. Coconut cupcake recipe with photo step by step at home in the oven will make your weekdays more pleasant and sweeter and of course, enjoy this dessert with friends over a cup of tea or coffee.
Ingredients for making coconut cake
Step-by-step preparation of coconut cake
Sprinkle the cupcake with coconut flakes, decorate with strawberries, mint leaves and serve. Bon appetit!
Lovers of coconut baking here! We bake coconut cake with cocoa. As always - fast and tasty and you can drink tea :-)
Let's prepare the products according to the list.
Beat eggs with sugar and salt until pale. Add sour cream and quench the soda with vinegar. Mix well.
Melt the butter, cool, and add to the mixture. Mix.
Add coconut flakes. And mix again.
Then - flour. And mix again. The dough is ready.
Divide the dough into 2 equal parts. Add cocoa to one part and mix.
Grease the pan with oil and alternately place a spoonful of white dough, a spoonful of dark dough, white dough, dark dough... And repeat this until all the dough is gone.
Bake in an oven preheated to 180 degrees for 30-40 minutes. Check for a dry splinter: it should come out dry from the finished pie, possibly with some pieces of shavings stuck to it.
The cupcake is ready. Cool slightly in the pan, then on a wire rack. You can sprinkle it with powdered sugar, or you can leave it as is. I melted the chocolate and butter and poured it over the cake, sprinkled with additional coconut flakes.
Enjoy your tea!
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| wheat flour |
| egg – 1 pc. |
| 5 tbsp. l. coconut flakes |
| 100 ml vegetable oil |
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| fine sugar 100 g |
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| wheat flour 50 g |
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