Coconut cupcakes
Description
Colorful coconut cupcakes are perfect for dessert or breakfast, for serving at birthdays or children’s parties with cream, topping, syrup, and so on. They are delicious both warm and cold. If you like, you can use coconut flakes in different colors and add them separately to each mold. They can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients listed. Instead of sour cream, you can use thick kefir or ryazhenka.
- 2
Step 2
Crack the chicken eggs into a deep bowl, add salt, granulated sugar, and sour cream of any fat content. Whisk everything with a whisk for about 2–3 minutes. You do not need to whip it into a light foam; it is enough to mix it thoroughly with the sugar and sour cream.
- 3
Step 3
Melt the butter in the microwave or in a pan and pour it into the bowl with the egg mixture; mix. You can use good-quality margarine or neutral-flavored vegetable oil instead of butter.
- 4
Step 4
Add the shredded coconut and mix. It comes in different colors—pick the one you prefer, but remember that it will tint the baked goods too.
- 5
Step 5
Lastly, fold in premium wheat flour and baking powder. You may need slightly more or slightly less flour depending on the size of the chicken eggs.
- 6
Step 6
Insert paper cupcake liners into silicone or metal molds and pour 2 tbsp of the prepared batter into each one, without mounding. Preheat the oven to 180°C and bake the cupcakes for about 20–25 minutes.
- 7
Step 7
Remove them to a plate and cool for 15–20 minutes.
- 8
Step 8
After that, serve at the table with various drinks: tea, coffee, lemonade, etc.