coconut cupcakes

delicate cupcakes topped with coconut marshmallow

Cloud-like coconut cupcakes with a creamy coconut frosting on top inspired by Persian coconut macaroons, these cupcakes taste like Noruz cookies.

ingredients to make the cupcake batter

• butter 115 g
• sugar 100 g (1/2 cup)
• flour 136 g (1 cup)
• baking powder 2 teaspoons
• milk 120 ml (1/2 cup)
• shredded coconut 25 g (1/4 cup)
• 2 eggs
• a pinch of salt
• *all the ingredients should be at room temperature

preparations of the cupcake batter

• before you start making the batter, preheat the oven to 180 degrees Celsius
• first, sift the flour, baking powder and salt and set it aside
• beat the butter and sugar with a mixer until it is completely creamy for about 5 minutes
• add the eggs one by one and beat for 3 minutes after each addition
• add the milk
• add flour mixture and mix until well incorporated
• line the cupcake mold with lining papers and using an ice cream scoop fill in the cupcake papers 2/3 of the capacity (they will rise in the oven)
• place the mold in the preheated oven and bake for 25-30 minutes depending on your oven

ingredients to make the coconut topping

• sugar 125 g (1 &1/4 cups)
• shredded Coconut 75 g (3/4 cup)
• vegetable oil 75 ml (5 tablespoons)
• egg whites of 3 large eggs
• vanilla 1/4 tsp

preparation of the coconut topping

• pour all ingredients into a food processor and mix for 1-2 minutes
• pour the mixture into a saucepan or frying pan and put it on top of a bowl containing hot water over the stovetop (bain-marie)
• stir constantly over a gentle heat for 5 to 7 minutes. Be careful that the mixture does not boil but heats up
• remove from the heat
• once the mixture is cooled a bit, spoon the mixture into a piping bag using a plain nozzle
• pipe on top of each cupcake as much or as little as you want

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