Coconut Flour Cupcakes
Description
It pairs perfectly with tea and coffee. The recipe for coconut flour cupcakes is extremely simple and very quick. If you can't find coconut flour, you can make it yourself by grinding coconut flakes in a coffee grinder. The amount of batter is calculated for exactly 12 standard‑sized cupcakes, and the amount of protein cream is exactly for that many cupcakes. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients according to the recipe.
- 2
Step 2
Mix all the dry ingredients. First, sift the flour.
- 3
Step 3
Add the starch.
- 4
Step 4
Add granulated sugar.
- 5
Step 5
Add baking powder to the dough.
- 6
Step 6
Add the coconut flour.
- 7
Step 7
Stir.
- 8
Step 8
In a separate bowl, beat two eggs and pour in the milk.
- 9
Step 9
Pour in the vegetable oil.
- 10
Step 10
Add a few drops of natural flavoring, in this case lemon, but you can use any other—vanilla, orange.
- 11
Step 11
For balanced flavor, add salt.
- 12
Step 12
Mix all the liquid ingredients; a mixer is not required here.
- 13
Step 13
Pour the mixture of liquid ingredients into the dry ones.
- 14
Step 14
Knead the dough, it will not be very thick.
- 15
Step 15
Prepare the baking molds; the dough quantity is enough for 12 cupcakes.
- 16
Step 16
Fill the molds with batter.
- 17
Step 17
Bake the cupcakes at 180 °C for 20–25 minutes.
- 18
Step 18
Remove the cupcakes from the molds. You can stop at this stage and simply dust the cupcakes with powdered sugar, but you can also make meringue or a protein custard for them, as it only takes a few minutes.
- 19
Step 19
To make a cooked egg white cream, combine 30 milliliters of water and 115 grams of granulated sugar. Place over medium heat, and on the fourth minute of heating add a few drops of lemon juice; the syrup should be boiled for 8 minutes from the moment it reaches a boil.
- 20
Step 20
Take one egg white and add a pinch of salt to it.
- 21
Step 21
Whisk the egg white with salt until soft peaks.
- 22
Step 22
After the syrup is ready, without stopping the beating of the egg whites, pour the hot sugar syrup into them in a thin stream and continue beating for another 10 minutes.
- 23
Step 23
Whisk the egg whites with sugar syrup until stiff peaks form.
- 24
Step 24
Transfer the cooked egg white cream into a pastry bag.
- 25
Step 25
Decorate the cupcakes with a “hat” of cream, and sprinkle coconut shavings on top.
- 26
Step 26
And now you can invite everyone for tea with fragrant coconut cupcakes with snow‑white cream.