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.
1
Mash the margarine with sugar, add eggs, and beat with a mixer.
- 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.
- Desiccated coconut: 100 g
3
Then add flour, baking powder, and vanilla, and bring to a uniform consistency.
- Wheat flour: 180 g
- Baking powder (raising agent): 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.
