Coconut Cupcakes Recipe
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
Here I present my Coconut Cupcakes Recipe.
Cupcakes are similar to small delicious muffins, but a little finer and nobler.
This little cakes always have a great topping/frosting as decoration.
I like to make cupcakes for birthdays, Easter and other family celebrations.
The small cakes are also great for tasting my dear colleagues on all kinds of anniversaries.
Now you certainly feel like baking…
I wish you every success and would be happy if you share the article.
Table of Contents
1. Recipe Coconut Cupcakes
Baked, photographed and written down by chef Thomas Sixt.
Simple guide to prepare coconut cake.
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.
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.
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.
Chill the cream for approx. 20 minutes.
Fill the cold cream into a piping bag with a star-shaped nozzle.
Pipe the cream onto the small cakes and decorate.
Shortly before serving, sprinkle with caster sugar or other forms of sugar, such as hearts or balls.
2. Nutritional Values
3. Baking Tips for Coconut Cupcakes
I bake my cupcake bases mostly in paper moulds. This makes my cupcake a perfect finger food.
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.
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 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.
The optimal baking temperature for cupcakes is 180° C at hot air. The baking time is approx. 22 minutes.Baking tip from Chef Thomas Sixt
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.
4. Topping for Coconut Cupcakes
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.
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.
Decoration of the Cupcakes
For 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.Decoration Tips from Chef Thomas Sixt
5. More Ideas for Baking
Comments, Cooking Questions and Answers
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