Coconut Cupcakes

6 servings

25 minutes

Coconut cupcakes are a refined treat of European cuisine, combining an airy texture with a rich coconut aroma. The origins of this dessert can be found in traditional French and Italian pastries, where a creamy base is harmoniously complemented by nutty and vanilla notes. The cupcakes have a tender, slightly crispy top and a soft, moist crumb thanks to toasted coconut flakes. They are perfect for morning coffee or cozy tea time. They pair wonderfully with caramel or chocolate toppings as well as fresh berries. Easy to make, these cupcakes delight not only with their taste but also with the subtle aroma that fills the kitchen while baking.

Energy value per serving

• Calories: 580.4
• Proteins: 10.1g
• Fats: 36.3g
• Carbohydrates: 58.4g

Ingredients

• Chicken egg: 3 pc
• Margarine: 160 g
• Sugar: 1 glass
• Coconut flakes: 100 g
• Wheat flour: 180 g
• Baking powder: 1 tsp
• Vanilla: pinch

Cooking steps

1. Mash the margarine with sugar, add eggs, and beat with a mixer.

   Required ingredients:

   • Margarine: 160 g
   • Sugar: 1 glass
   • Chicken egg: 3 pieces

2. Roast the coconut flakes in a dry pan until golden brown (for a stronger aroma), then add the prepared mixture.

   Required ingredients:

   • Coconut flakes: 100 g

3. Then add flour, baking powder, and vanilla, and bring to a uniform consistency.

   Required ingredients:

   • Wheat flour: 180 g
   • Baking powder: 1 teaspoon
   • Vanilla:  pinch

4. Put it in forms.

5. Place in a preheated oven at 180 degrees for 25-30 minutes.

6. You can decorate it at your discretion.