Festive banana coconut muffin

Festive Banana Coconut Cupcake – A Detailed recipe cooking. Photo of the dish:Brian Boytano Time: 55 min. Difficulty: Easy Quantity: one 2 muffins Recipes use volumetric containers: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cake

• 1/2 tbsp. confectionery wheat flour
• 1/2 tbsp. premium wheat flour
• 2 tsp baking powder
• 1 tsp ground ginger
• 1 pinch of salt
• 1/4 Art. butter at room temperature
• 1/4 Art. Sahara
• 1/4 Art. brown sugar (tamp tightly)
• 1 egg at room temperature
• 1/2 tbsp. fat cream
• 1 mashed ripe banana
• 1/2 tsp vanilla extract

Macadamia nuts and coconut caramel sauce

• 1/4 Art. roasted and coarsely chopped macadamia nuts
• 2 tbsp. l (30 gr.) Butter at room temperature
• 1 tbsp. Sahara
• 1/4 Art. water
• 1 pinch of tartar
• 1/4 Art. coconut milk

Innings

• 8 slices of pineapple
• 0.5 l coconut ice cream
• 1/2 bunch mint

Recipes with similar ingredients: confectionery flour, higher flour varieties, cupcake, ginger root, brown sugar, eggs, cream, vanilla extract, bananas, pineapple, coconut ice cream, coconut water, macadamia nut, mint

Recipe preparation:

1. Prepare a cupcake: Preheat the oven to 180 ° C. Lubricate and sprinkle with flour 1 muffin pan into 12 cupcakes. In a medium bowl mix both types of flour, baking powder, ginger and salt. place a large bowl of the stationary mixer in butter, both kind of sugar and whisk until the mixture becomes light and airy. Enter the eggs. Without turning off the mixer, add the dry ingredients, and then cream. Collect the dough from the edges of the bowl, add mashed potatoes from bananas, vanilla extract and whisk. Each muffin mold Fill with a test for 2/3.
2. Bake muffins until a toothpick inserted in the center will come out clean, about 15 min. Get out the cupcake shape from the oven, cool until they stop burning hands, and put the muffins on the wire rack.
3. Make nut candy and caramel Sauce: Cover a baking sheet with a silicone mat or aluminum greased with butter foil. In a medium bowl size mix macadamia nuts with butter. with a thick bottom, mix sugar with water and tartar. On moderately over high heat bring the mixture to a boil. When will the syrup become golden amber, turn off the heat and add half syrup in a bowl with macadamia nuts. Pour mixture onto prepared baking sheet and let freeze. To the remaining caramelized sugar gently mix coconut milk. Before using the sauce cool completely. When the nut candy cools, chop coarsely their knife.
4. Serve: Put a circle of pineapple on a small plate. Turn the cupcake over and place it on the pineapple ring. Put it on top some coconut ice cream and sprinkle with chopped candies with macadamia nuts. Pour dessert 2 tbsp. l caramel sauce and garnish with mint. Repeat the remaining steps. ingredients and serve.