Ingredients :
- - Cupcakes -
- 260 g Flour
- 9 g Baking Powder
- 60 g Shredded Coconut
- 170 g Salted Butter
- 300 g Sugar
- 2 Eggs
- 2 Egg whites
- 130 g Coconut Milk
- 6 g Vanilla Essence
- - White Chocolate Icing -
- 400 g White Chocolate
- 250 g Cream
Method :
- - Cupcakes -
- Preheat oven to 350°F. Line standard muffin tins with paper liners.
- Whisk together the flour and baking powder and sift; set aside.
- Cream the butter and sugar. Add the eggs, egg whites and vanilla essence; stir until well mixed. Add the coconut milk and whisk until well mixed.
- Add the flour mixture and shredded coconut to the liquid mixture and use a rubber spatula to mix until smooth.
- Divide the batter evenly among the lined cups, filling each to 80% full. Bake for 26(+8) min, rotating the tins halfway through.
- Transfer tins to wire racks to cool completely before removing the cupcakes from the molds.
- - White Chocolate Icing -
- Chop the white chocolate; set aside.
- Boil the cream. Stir in the white chocolate. Let the mixture cool in your fridge to 18C.
- In the bowl of an electric mixer fitted with a whisk attachment, whip the mixture until fluffy.
- Decorate as you like.
- More Details at http://www.chez-k.org/english/cupcakes/coconut-cupcakes/
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