My very very first try to bake some Cupcakes! There was a wide variety of Cupcakes, so the selection was a rather difficult task… After a long time of hard consideration I decided to do some Coconut-Cupcakes with fresh cheese frosting. The recipe is from my new book: Cupcakes & Muffins.
But before we start, here is a short instruction about Cupcakes
What is the Difference Between Muffins and Cupcakes?
Hot breads are always a hit and muffins are one of the easiest to make. They are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. They can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. Made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. But like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. Eating cupcakes for breakfast is your choice, but don’t tell yourself you are eating healthy breakfast muffins. […]
Some say cupcakes have frosting. A basic formula for muffins is 2 cups flour, 2-4 tablespoons sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. When the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level.
The method of cooking is different for muffins and cupcakes. The muffin method is by far the fastest and easiest. Flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. This is where the leavening can be uniformly dispersed into the flour. Sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients.
Now to the main part – Coconut Cupcake!
For 12 Cupcakes you need:
120g white chocolate
100g coconut flakes
120cc coconut milk (I used normal milk)
1 teaspoon of baking powder
for the frosting
200g fresh cheese
120g icing sugar
100g coconut flakes
oven baking temperature: 175 C°
baking time: ~25min
1. Melt the butter & the white chocolate at low temperature, then let it cool again
2. seperate the eggs. Beat egg whites until frothy. Add 50g of sugar gradually and continue beating until stiff peaks form. Beat egg yolks with the rest of sugar until mix is thick and add the melted butter-chocolate-mixture.
3. Mix the flour with the coconut flakes and the baking powder, add coconut milk (it’s also possible with normal milk) and add all togehter to the dough. Stir in the beaten egg white.
4. Bake the cakes and let it cool completely on a rack
5. Mix all the ingredients for the frosting together and put it on the cakes.
6. Now, have fun with the decoration! Ideas for decorating cupcakes are limitless! Useful tips you’ll find here.
Here I used a chocolate buttercream frosting. If you have any questions, just ask!
Cupcakes aren’t enought? Try out ねこちゃん‘s Dorayaki どら焼き.
I have fallen in love with them!