A beautiful sunny day ...
Fancy a gourmet and light recipe ...
Today will be a batch of 100% coconut cupcakes!
I managed to make a "light" icing (meaning in my opinion WITHOUT butter!) Made from whipped cream and mascarpone. I am also thinking of reusing it for future variations!
I give you the procedure to get 6 cupcakes (standard size):
Preparation of coconut cupcakes:
- Preheat the oven to 180 ° c. Place the paper boxes in your muffin tin.
- First mix the dry ingredients: 100g flour, 100g brown sugar, 30g grated coconut, 2 pinches of baking powder.
- Then add the liquid ingredients: 1 egg, 70ml of oil, 25ml of coconut milk.
- Stir well and pour the dough into the boxes, filling them about 3/4 of their height.
- Bake for 25 minutes (this varies depending on your oven).
Preparation of the coconut icing:
- Beat 6cl of whole liquid cream into whipped cream. As soon as it begins to set, add 8g of icing sugar. The whipped cream must be firm for the icing to hold together.
- Then add 60g of mascarpone, whisk again to mix well and set aside.
- Garnish a pastry bag (previously fitted with a star nozzle).
- Put in the fridge.
As soon as the cupcakes have cooled, top them with the coconut frosting.
…Enjoy!
pupuce
they are superb!
Sat
too good
Lili
Really very beautiful these cupcakes !!
Completely Crazy
Adorably greedy your cupcakes!
Eva
They are really very beautiful!
Kisses
Nam & Thom
Hmmm these cupcakes are superb! I'm not usually a fan of it, but here I admit, coconut it must be terrible… I love it !!! :)
marysam
my inspiration… wonderful BRAVOOO !!
Mathilde
All coconut and all beautiful;)
Lola
Hello I am really a fan of your cupcakes for the icing if we do it and we garnish the cakes the day for the next day is the icing dripping or it yours thank you in advance for your answer
orelyb
Hello and thank you for your comment.
This mascarpone frosting has the advantage of holding well unlike other frostings. On the other hand, it is better to keep the cupcakes in the fridge between filling and tasting.
I hope that answers your question!
emilie
Hello
in the recipe for the icing I do not see how it is with coconut :)
do you have to add grated coconut?
please
Lilie bakery
Hello Emilie, indeed I forgot to specify it! You can either integrate the coconut directly into your mascarpone icing or decorate your cupcakes, then sprinkle the coconut last, like sprinkles :-) For the quantity, provide approximately 40g of grated coconut.
ed
Hello,
when I added the mascarpone to the whipped cream, it fell back :( how can I prevent it from falling back?
Thank you
Lilie bakery
It could be that your whipped cream was not firm enough, or maybe you mixed the whole thing too much? This could "break" the airy effect of the whipped cream. You have to take it slow anyway, like snow whites. @ soon!
Sissi
Can we use the fluid mascarpone cream from it and turn to make this frosting?
Lilie bakery
Hello Sissi, I do not know this cream, but I am wary, because if it is liquid, it is not really like the mascarpone that I use ...
Elodie
I realized it last night, super good, not disgusting, it's still light .. however I had to do it twice for the topping. too hot in my room and I failed to get my whipped cream the first time despite having put all my ingredients in the fridge. I keep your recipe, thank you very much
Alex
Hello I have to put which oil? Thank you
Lilie bakery
Hello, you can use the vegetable oil of your choice :)
Celine
Hello,
Can you replace coconut milk with coconut cream?
Goods.
Lilie bakery
Hello Céline, yes you can! The coconut taste will be even more pronounced. See you soon :)