Coconut Pineapple Papaya Muffins
12 servings
30 minutes
Coconut cupcakes with pineapple and papaya are a refined treat filled with tropical aroma. This recipe combines the airy texture of coconut flakes with the natural sweetness of dried pineapple and papaya, creating a harmonious blend of flavors. The origins of such desserts can be found in European cuisine, where coconut is often used in baking to impart a delicate fragrance. The cupcakes turn out soft, slightly moist, with bright fruity notes that make them an ideal complement to a cup of tea or coffee. They are perfect for breakfast, a snack, or festive treats. Thanks to their simplicity in preparation, they are easy to make at home while enjoying the sweet taste of exotic fruits and the creamy texture of coconut.
1
Put the butter in a small saucepan and bring to a boil over medium heat, then continue cooking until it turns brown (about 5 minutes). Remove from heat and let cool slightly. Add vanilla extract and set aside.
- Butter: 115 g
- Vanilla extract: 0.5 teaspoon
2
In another pot, mix sugar with coconut flakes and stir well. Add egg whites and beat. Place the pot on the heat and stir constantly until the mixture is hot and liquid (about 4-5 minutes). Remove from heat, add flour, salt, mix thoroughly, and incorporate the oil.
- Sugar: 0.5 glass
- Coconut flakes: 0.8 glass
- Egg white: 3 pieces
- Wheat flour: 0.5 glass
- Salt: 0.3 teaspoon
- Butter: 115 g
3
Prepare the molds, grease with oil, and fill with dough about 70%. Tightly cover with plastic wrap and refrigerate for at least 1 hour.
- Butter: 115 g
4
When everything is ready, preheat the oven to 200 degrees. Sprinkle the muffins with dried fruits and bake for about 15 minutes.
- Dried papaya: 50 g
- Dried pineapple: 50 g