Coconut Muffins with Vanilla Cream

These paradise coconut cupcakes are decorated with lush vanilla кремом. AT ремя: 2 час. 5 minutes. Difficulty: medium Quantity: 18 – 20 cupcakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 400 gr. large sweet coconut flakes
• 340 gr butter at room temperature
• 2 tbsp. Sahara
• 5 eggs category CB room temperature
• 1.5 tsp vanilla extract
• 1.5 tsp almond extract
• 3 tbsp. premium flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 tbsp. buttermilk

For cream:

• 450 gr cream cheese cream philadelphia room temperature
• 340 gr butter at room temperature
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 680 gr. sifted icing sugar

Recipes with similar ingredients: cream cheese, Philadelphia cheese, eggs, yogurt, premium flour, biscuit dough, vanilla extract, almond extract, icing sugar, coconut flakes, cupcake cream

Recipe preparation:

1. In the bowl of the electric mixer, setting the nozzle for the shortbread dough, beat butter and sugar at high speed until the mass will not become light and airy, about 5 minutes. Switch mixer at low speed, add eggs one at a time, collecting the mixture with the edges of the bowl after each addition. Add vanilla and almond extracts and beat well.
2. In a separate bowl, combine flour, baking powder, soda and salt. Вthree sets, alternating dry ingredients and buttermilk, add them to the dough, starting and ending with a dry mixture. Shuffle. Add 200 gr. coconut flakes.
3. Preheat the oven to 160 ° C. Paste into the muffin mold paper molds. Fill each dough to the brim. Bake 25-35 min., Until the top is browned and the toothpick is not going out clean. Allow to cool in shape for 15 minutes. Take out muffins and place on a wire rack until completely cooled.
4. While baking cupcakes, prepare the cream. In the electric bowl mixer, setting the nozzle for batter, at low speed whip cream cheese, butter, and vanilla and almond extracts. Add icing sugar and beat until homogeneous. Lubricate the muffins with cream and sprinkle with the remaining coconut flakes.