Coconut cupcakes

Description

This is a dish for those who love cakes with coconut.

Ingredients

Coconut

1 pc
Milk

250 ml
Butter

150 g
Flour

250 g
Sugar

200 g
Leavening agent

12 g
Citric acid

0.25 tsp
Salt

0.5 tsp
Chicken egg

3 pc

Cooking

Eggs and butter should be at room temperature.

Coconut clean (there was a husband working) (I had a 480 gr. and the water in it was only 40 ml)

Coconut shred.

Fill it with milk. And leave for 3-4 hours.

Eggs, beat to increase the weight in 3-4 times, adding 100 g of sugar, salt, citric acid.

Then in another bowl, beat butter with 100 g sugar.

Add to it the milk and coconut and again stir well.

Add flour with baking powder. It is kneaded.

Then gradually add eggs and gently stir the mixture.

This kind of mixture we have.

Put into molds, greased. Silicone is not lubricated. Bake in the oven for about 20 minutes. Once flushed, get.

Can be covered with glaze, but you can not cover. I got 24 small muffins. I did the glaze on sour cream 2 tbsp. sour cream 1 tbsp cocoa and 1 tbsp sugar. Stir. Put on fire, stirring all the time, until boiling. Remove from heat and pour on the cupcakes. We liked the glaze. It interrupts the taste of the cake. All a pleasant appetite!

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