Cupcake Recipe with Coconut – Playful Cakes in Mini Format
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Table of Contents
1. Cupcakes with Coconut, the Dough PreparationI bake my cupcake bases mostly in paper moulds. This makes my cupcake a perfect finger food. Cupcake paper forms in muffin sheet. This is how cupcake trays, which are also called sponges, succeed safely! © Thomas Sixt Foodfotograf I prefer to take the sheets and place the paper moulds into them. Without paper moulds it is also possible, then you use silicone moulds or muffin sheets directly. You should grease both well without using paper.
UPDATE… I recommend you to use the paper moulds, so the dough cannot stick!For cupcakes there are many colourful paper moulds or silicone moulds. I only use paper cups + muffin trays. © Thomas Sixt Foodfotograf I preheat the oven well, because the cupcake dough needs high heat, so that the dough rises nicely. The cakes get a light brown caramel crust on the outside and are beautifully juicy and fluffy baked on the inside.
The optimal baking temperature for cupcakes is 180° C at hot air. The baking time is approx. 22 minutes.The batter now needs some of your time and attention. I always whip the eggs frothy with sugar, so that an airy volume comes into the dough. I sieve the flour and slowly stir it in. Creamy cupcakes dough when filling the paper moulds. The dough should flow easily, so it can spread nicely in the tin.© Thomas Sixt Foodfotograf After baking, I let my cupcake bases cool in the muffin trays for 5-10 minutes and then remove them from the mould. With paper moulds it is very easy.
2. Topping for Cupcake with CoconutCupcakes get their typical topping perfectly sprayed from a dressing bag.
I always prepare the topping which is also called frosting fresh. I would even apply the topping just before serving.I prepare the coconut cream for my Cupcake Topping or Frosting with hardened coconut fat, icing sugar, cream cheese and coconut flakes.
2.2 Why is Cupcake Topping called Frosting?You surely remember the “taste” of ice confection… Ice confectionery is prepared with coconut fat. Coconut fat creates this special cooling effect in the mouth. The Cupcake topping is frosting when prepared with coconut fat because it has the same cooling effect as ice confectionery.
3. Decoration of the CupcakesFor my cupcakes I recommend coconut flakes or other sweet sprinkles of all shapes or pearls. There are no limits to your imagination.
I sprinkle the final decoration shortly before serving on the topping of the cupcakes.
4. Recipe Cupcakes with Coconut
Recipe Cupcakes with Coconuts
Cupcakes with coconut recipe with coconut in cupcake base and with coconut in topping. Ingenious simple cupcake recipe to make yourself with all the chef tips from professional chef Thomas Sixt.
Cupcakes Bases - Sponge
|2||packet||vanilla sugar (I like to use the mark 1 fresh vanilla pod)|
Topping - Frosting
|100||g||hardened coconut oil (I use the coconut fat room warm)|
|160||g||powder sugar/iced sugar|
|2||tbs||lime or lemon juice|
Beat beaten eggs with sugar and vanilla sugar for 4 minutes until foamy.
Add soft butter, flour, coconut flakes and salt and mix for another 2 minutes.
Load the muffin trays with paper moulds and fill in the cake mixture up to max. 1 cm below the edge.
Bake the cupcake bases at 180 ° C for approx. 22 minutes, then allow to cool.
Topping - Frosting
Stir coconut fat with icing sugar and lime juice for 3 minutes until smooth, add cream cheese and coconut flakes and stir for another 2 minutes.
Shortly before serving, sprinkle with caster sugar or other forms of sugar, such as hearts or balls.