coconut cupcakes

coconut cupcakes

delicate cupcakes topped with coconut marshmallow

prep: 10'
bake: 25-30'
12 pieces

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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