358 60 минут 4 порции
Very airy, porous, chocolate cupcake with coconut and aroma of coconut liqueur. Prepared without adding oil, light batter - coconut milk. Try it - very tasty!
Ingredients for Coconut-chocolate cupcake
- Flour - 180 g
- Leavening agent - 15 g
- Chicken egg - 3 PCs
- Sugar - 150 g
- Coconut milk - 250 ml
- Vanilla sugar - 1 Pach.
- Coconut shavings - 3 tbsp.
- Liqueur - 2 tbsp
- Salt - 1/4 tsp
- Cocoa powder - 2-3 tbsp
- Vegetable oil - 1-2 tbsp
- Powdered sugar
Step by step instruction of cooking Coconut-chocolate cupcake
Mix the flour with the baking powder, vanilla sugar, cocoa and coconut.
Proteins separated from the yolks.
RUB the yolks with sugar, gradually adding the coconut milk (at room temperature) and liquor.
Received the egg-milk mixture, mix with the flour (photo 2) until smooth.
Add the whites beaten with salt in a solid foam;
spread in a greased form
and bake in a preheated 180°C oven for about 45 minutes.
Cupcake very well "rises". Ready you can sprinkle sugar powder, cacao and coconut.