Cupcakes
Description
The recipe won’t take much time. These cupcakes turn out airy, with a coconut‑cream flavor. They look beautiful when broken or sliced, creating a contrast of white and chocolate colors. The top can be decorated with ganache or icing, adding berries, mint leaves, coconut flakes. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making "Bounty" cupcakes. Take the butter out of the refrigerator in advance so that it becomes soft.
- 2
Step 2
Place the sour cream in the mixer bowl and crack an egg into it.
- 3
Step 3
Add the granulated sugar.
- 4
Step 4
Pour cold milk into the bowl.
- 5
Step 5
Add odorless vegetable oil.
- 6
Step 6
Whisk everything on high speed for 5 minutes.
- 7
Step 7
Set aside 50 g of egg mixture for the coconut filling.
- 8
Step 8
Mix the shredded coconut with granulated sugar.
- 9
Step 9
Pour the egg mixture that you have separated from the overall mixture into the coconut mixture and stir.
- 10
Step 10
Add the cream in portions until you have a moist mass that can be shaped into a lump. You may need more or less cream. It all depends on the quality of the coconut flakes.
- 11
Step 11
Roll the coconut mixture into balls. If the baking molds are small, you get 12 pieces, and if they are large, 7–8 pieces.
- 12
Step 12
Place the balls in the middle of each mold. They should not be higher than the middle of the mold's height.
- 13
Step 13
Sift the flour and cocoa into a bowl.
- 14
Step 14
Add baking powder and corn starch to the bowl with flour and cocoa, and mix. If you don’t have starch, replace it with the same amount of flour.
- 15
Step 15
Sift the flour mixture into the bowl with the egg mixture.
- 16
Step 16
Mix everything well until you have a homogeneous batter. It should have a consistency like thin sour cream.
- 17
Step 17
Place the dough into the molds for coconut balls. The dough should not be higher than half the height of the molds.
- 18
Step 18
Bake the cupcakes in a hot oven at 180 degrees for 25 minutes, until done. Remove from the oven and let cool.
- 19
Step 19
Break the chocolate into a bowl, pour in the cream, place it over a water bath. Stir until smooth and let cool.
- 20
Step 20
Place the softened butter in a bowl and beat until airy.
- 21
Step 21
Continue beating, adding the chocolate mixture one tablespoon at a time, beating well each time.
- 22
Step 22
Whisk the cream until it becomes airy, but not for too long, so that the cream does not separate. Let the cream sit in the refrigerator for 20–30 minutes.
- 23
Step 23
Top the cooled cupcakes with a dollop of cream and serve.