Coconut Cupcakes

Coconut Cupcakes

by Yi Xiao Yanran

4.6 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

3

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

Coconut Cupcakes

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

Coconut Cupcakes recipe

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

Coconut Cupcakes recipe

3. Add 3 more egg yolks,

Coconut Cupcakes recipe

4. Stir well,

Coconut Cupcakes recipe

5. Sift in low-gluten flour and cornstarch,

Coconut Cupcakes recipe

6. Then add the coconut paste,

Coconut Cupcakes recipe

7. Stir evenly, set aside for later use,

Coconut Cupcakes recipe

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.

Coconut Cupcakes recipe

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

Coconut Cupcakes recipe

10. Stir well,

Coconut Cupcakes recipe

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

Coconut Cupcakes recipe

12. Stir evenly with a spatula,

Coconut Cupcakes recipe

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

Coconut Cupcakes recipe

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

Coconut Cupcakes recipe

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.

Comments

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