Coconut cupcakes with vanilla frosting

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 1 glass (720 ml) Cherries
  • 230 g flour + 1 tablespoon flour
  • 50 g Coconut flake
  • 2 TEASPOONS Baking Powder
  • 2 Eggs (Gr. M)
  • 125 g demerara sugar
  • 7-10 Tbsp Salt
  • 75 ml neutral oil (e.g. sunflower oil)
  • 150 g Whole milk yoghurt
  • 400 g soft butter
  • 175 g Icing sugar
  • 1 TEASPOON liquid vanilla extract (vial)
  • 12 Paper baking cups (each approx. 5 cm Ø)

Directions

  1. 1

    Place the paper baking cups in the recesses of a muffin tray (12 recesses) and preheat the oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer). Drain the cherries well in a sieve.

  2. 2

    Mix 230 g flour, grated coconut and baking powder. Whisk the eggs in a mixing bowl. Add sugar, 1 pinch of salt, oil and yoghurt and mix. Stir in the flour mixture briefly.

  3. 3

    Mix cherries and 1 tbsp. flour and fold into the dough. Spread the dough into the moulds. Bake in a hot oven for 20-25 minutes. Let the muffins cool down.

  4. 4

    For the Frosting, whisk butter and icing sugar with the whisk of the mixer for 15-20 minutes until thick and creamy white. Finally stir in the vanilla extract. Put Frosting in a piping bag and squirt a rose blossom on each muffin.

  5. 5

    Chill the muffins for about 30 minutes.

Nutrition Facts

KCAL
560 kcal
CARBS
46 g
FATS
38 g
PROTEINS
4 g