Shredded Coconut Banana Cupcakes
by Cooking for baby
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Corn oil, coconut milk and condensed milk are mixed well.
2. Cut the ripe banana into sections, add a little lemon juice and beat into a thick puree.
3. Mix well with coconut milk mixture.
4. Add the whole egg mixture and caster sugar into 40 degrees warm water and beat at high speed.
5. Send it to 3-4 times its original volume. Lifting the egg beater and making an "8" will not disappear quickly.
6. Pour the banana paste into the beaten egg paste and stir well.
7. Sift in the low powder three times again, and mix evenly from the bottom with a spatula.
8. Put it into a paper mold 9 minutes full, shake the mold, and put a banana slice on it.
9. Sprinkle some shredded coconut.
10. Preheat the oven at 180 degrees for about 25 minutes.
11. Finished picture
12. Finished picture
13. Finished picture
