Coconut Cupcakes

Name: Coconut Cupcakes
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 3 pcs egg; 40g White sugar; 30g water; 30g Corn oil; 30g Low-gluten flour; 15g Coconut; 10g corn starch; 2 drops White vinegar; 1g Refined salt

by Yi Xiao Yanran

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

This little cake has a strong coconut fragrance, which I like very much. The method is very simple and it is very quick to make. It can be completed in up to half an hour from preparation to the oven.

Ingredients

3 pcs Egg

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40g White Sugar

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30g Water

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30g Corn Oil
30g Low-gluten Flour
15g Coconut
10g Corn Starch
2 drops White Vinegar
1g Refined Salt

Coconut Cupcakes

1. Put a paper cup in the muffin pan, set aside,

2. Add water, corn oil, refined salt and 10 grams of white sugar to the egg-beating bowl and stir for a few times.

3. Add 3 more egg yolks,

4. Stir well,

5. Sift in low-gluten flour and cornstarch,

6. Then add the coconut paste,

7. Stir evenly, set aside for later use,

8. Add 2 drops of white vinegar to 3 egg whites, add the remaining 30 grams of white sugar in three times, beat until dry and foamy, lift the whisk to show an upright sharp corner.

9. Take 1/3 of the meringue and add it to the egg yolk paste,

10. Stir well,

11. Then pour the egg yolk paste into the meringue,

12. Stir evenly with a spatula,

13. Pour the cake batter directly into the paper cup,

14. Put it into the preheated oven, middle level, 160 degrees, up and down, bake for 25 minutes.

Tips:
Don't take the baked cake out of the oven in a hurry. Use the remaining temperature of the oven to simmer for 15 minutes before taking it out. This can prevent the cake from shrinking when exposed to cold air.