Cupcakes, unlike regular cupcakes or muffins, are always decorated with glaze and decor, which gives them the appearance of small portioned cakes. Like cakes, there are a lot of options for cupcakes. For example, bake spicy cupcakes by adding a variety of fragrant spices. Yogurt in the composition will give them damp texture, and separately whipped proteins intervened in the dough – ease and airiness. Garnish the cupcakes with snow-white coconut cream and cover coconut flakes or flakes. Sweet Coconut Flavor Will mix perfectly with spices and your cupcakes are great украсят любой праздник. 
Time: 20 мин. Complexity: easy Quantity: 18 cupcakes Recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cupcakes
- 2 tbsp. + 2 tbsp. l premium flour
- 1 tbsp. Sahara
- 0.5 tbsp. golden brown sugar, poured tightly
- 1 tbsp. l baking powder
- 1 tsp fine salt
- 0.5 tsp ground cinnamon
- 0.5 tsp ground cardamom
- 1/4 tsp ground allspice
- 1/4 tsp ground black pepper
- 1/3 Art. vegetable oil
- 3/4 Art. yogurt
- 1 tbsp. l molasses
- 1.5 tsp vanilla extract
- 2 large eggs, separate the whites from the yolks
- Sweetened Coconut Flakes, for decoration
- Strawberries for decoration
Glaze
- 1/4 Art. butter at room temperature
- 3.5 tbsp. powdered sugar
- 1/4 Art. coconut milk
- 1 tsp vanilla extract
- 0.5 tsp coconut extract (optional)
Recipes with similar ingredients: premium flour, eggs, yogurt, coconut milk, molasses, allspice, cardamom, cinnamon, coconut flakes, strawberries
Recipe preparation:
- Preheat the oven to 190 ° C and put 18 paper tins in 2 molds for cupcakes.
- Sift flour, 0.5 tbsp. Into a large bowl. brown sugar sugar, baking powder, salt and spices. Make in a hill of flour mix the recess and pour in vegetable oil, yogurt, molasses and vanilla. Beat with a mixer for 1 minute. Add the yolks and beat another minute.
- In a separate bowl with a mixer with clean corollas, beat the eggs proteins until foam. Slowly pour the remaining 0.5 tbsp. sugar and beat until strong peaks. Gently mix the proteins into put the dough and a spoon into muffin tins.
- Bake for 15 to 18 minutes or until the muffins spring up when light touch. Let them cool.
- Glaze: Whip the butter until lush. On at a low mixer speed, mix in half the icing sugar and then add coconut milk. Then mix the vanilla and coconut extract, see note * and the remaining powdered sugar. If icing too thin, add a little more icing sugar, and if too thick – a little more than coconut milk. Apply icing on cupcakes and garnish with coconut flakes or coconut curls, see note *. decoration tip * cupcakes can also garnish with long coconut curls cut from the pulp coconut with a peeler. Put curls on the laid Parchment paper baking sheet, sprinkle generously with powdered sugar and bake in the oven at 180 ° C for 10 minutes. Cool and decorate cupcakes. flavors like rum or coconut extract – it’s just a matter of taste. Artificial flavors as opposed to natural extracts can sometimes give desserts too strong aroma (in the case of coconut extract, if you add too much, your the dessert will smell like suntan lotion).
