Coconut cupcakes
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Quantity: 32 cupcakes
Complexity: easily
Quantity: 32 cupcakes
Coconut cupcakes - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g of butter at room temperature
- 1.25 cups sugar
- 1 large egg at room temperature
- 2 cups sweet coconut flakes
- 1.5 tbsp grated lemon zest and 0.25 tbsp fresh lemon juice (2 lemons)
- 1 teaspoon vanilla extract
- 2.5 cups premium flour
- 2 tsp baking powder
- 0.75 tsp fine sea salt
- 0.75 cups white chocolate chips
- 0.25 cup coconut cream
- 32 maraschino cherries
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Cooking the dish according to the recipe:
- Preheat oven to 375°F (190°C). Coat a 32-piece mini muffin tin with cooking spray and set aside.
Beat the butter and sugar in a large bowl with a mixer on medium speed until light and fluffy, about 1 minute. Add and beat in the egg, 1/2 cup coconut, 1 tablespoon lemon zest, 3 tablespoons lemon juice, and vanilla.
In a separate bowl, combine the flour, baking powder, and salt. Reduce mixer speed to low; gradually add the flour and beat until combined. - Spoon 1.5 tablespoons of batter into each mini muffin tin. Bake until the edges of the cookies begin to brown lightly, 12-13 minutes. Transfer the tins to a wire rack and immediately make a 1/2-inch-deep well in the center of each cookie using a melon baller or measuring spoon. Let cool in the tins for 3 minutes, then loosen the cookies from the tins with a knife and transfer them to a wire rack to cool completely.
- Microwave the white chocolate chips and coconut cream in 20-second intervals, stirring until melted and smooth. Stir in the remaining zest and 1 tablespoon of lemon juice.
- Place 1.5 cups of shredded coconut in a shallow bowl. Dip the tops of each cookie in melted white chocolate, then roll in the shredded coconut. Place the cupcake on a wire rack. Dip the bottoms of a cherry in white chocolate, then place them in the cupcake well. Let sit until the glaze sets, about 10 minutes.
Recipe coconut cupcakes.
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