Coconut cupcakes
with a cashew topping
Cupcakes
Butter for greasing | |
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100 g butter, soft | |
50 g icing sugar | |
2 eggs | |
90 g coconut flakes | |
80 g white flour | |
1 tsp baking powder | |
1 pinch of salt | |
½ tsp vanilla seeds |
Syrup
100 g sugar | |
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200 ml water | |
3 limes, grated zest | |
4 tbsp lime juice |
Cashew topping
50 g butter or margarine | |
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50 g icing sugar | |
150 g cashew purée | |
1 knife tip of vanilla seeds | |
2 tbsp beetroot juice |
Serving
Some edible flowers |
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Cupcakes
Grease the muffin tin. | |
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In a mixing bowl, cream the butter and icing sugar with a whisk until the mixture is pale in colour. Add the eggs one after the other and continue mixing until a homogeneous mixture results. Carefully mix in the rest of the ingredients up to and including the vanilla. | |
Divide the mixture evenly between the muffin tin cups. Cook on a perforated stainless steel tray at 100 °C for 30 minutes using the steam mode. |
Syrup
Put all the ingredients in a pan, bring to the boil and then simmer over a low heat for about 5 minutes. |
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Cashew topping
In a mixing bowl, cream the butter and icing sugar with a whisk until the mixture is pale in colour. Add the rest of the ingredients and mix together well. |
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Serving
Pour the warm syrup over the muffins while still in the muffin tin before taking them out to cool. | |
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Spread the topping over the muffins and decorate with the edible flowers. |
Cooking steps
Steaming 100°C for 30 Mins |
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Tips
Alternatively, make the cashew purée yourself: lightly toast the cashew kernels in a frying pan or in the cooking space, allow to cool and purée finely.
- Silicone or metal muffin tin with 8 cups
- Perforated stainless steel tray
Quantity | Ingredient |
---|---|
1 pinch of | salt |
100 g | butter |
100 g | sugar |
1 knife tip of | vanilla seeds |
100 g | icing sugar |
200 ml | water |
½ tsp | vanilla seeds |
50 g | butter or margarine |
90 g | coconut flakes |
80 g | white flour |
1 tsp | baking powder |
150 g | cashew purée |
Butter for greasing | |
2 | eggs |
2 tbsp | beetroot juice |
3 | limes |
Some | edible flowers |
4 tbsp | lime juice |
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