Coconut Cupcakes

Overview

Coconut is the most commonly used ingredient in our family. We love the aroma that fills the room when baking cakes, breads, and biscuits with coconut, and leaves a lingering aroma in our mouth after eating. This recipe uses 8 6.5*6.5*height 4.8CM paper cups.

Tags

• baking
• dessert
• afternoon tea
• students
• coconut
• corn oil
• egg
• low gluten flour
• white sugar
• milk

Ingredients

Steps

1. 1 Prepare all ingredients and paper cups (put 30 grams of milk and 30 grams of corn oil in the same bowl according to the amount), and preheat the oven to 150 degrees

   

2. 2 Pour three whole egg liquids into the basin,

   

3. 3 Add hot water of about 50 degrees Celsius and use an electric mixer to beat at low speed until it becomes foamy

   

4. 4 Add half of the sugar

   

5. 5 Beat at high speed until smooth, add the other half of the sugar

   

6. 6 Beat until the lines do not disappear (about 10 minutes), pour in the milk and corn oil mixture, and beat quickly at low speed

   

7. 7 Put the basin on the table, add 28 grams of shredded coconut (leave a little for flour), cut and mix well, sift in 100 grams of low-gluten flour in two batches, use a cutter to cut and mix well without any powder

   

8. 8 Pour 80% into the prepared paper cups, and sprinkle the remaining coconut flakes on top of each cup

   

9. 9 Place the baking sheet into a preheated oven at 150 degrees and bake on the middle shelf for 30 minutes.

   

10. 10 I like the aroma of roasted coconut filling the room