Coconut cupcakes

with a cashew topping
Coconut cupcakes
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  • Cooking time
    30 minutes
  • Preparation
    45 minutes

  • Recipe number

    S45

  • Created by

  • Created on

    26 Jan 2022

  • Pieces

    8
  •  Download PDF

Cupcakes

Procedure
Butter for greasing
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

Procedure
100 g sugar
200 ml water
3 limes, grated zest
4 tbsp lime juice

Cashew topping

Procedure
50 g butter or margarine
50 g icing sugar
150 g cashew purée
1 knife tip of vanilla seeds
2 tbsp beetroot juice

Serving

Procedure
Some edible flowers

Cupcakes

Procedure
Grease the muffin tin.
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

Procedure
Put all the ingredients in a pan, bring to the boil and then simmer over a low heat for about 5 minutes.

Cashew topping

Procedure
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.

Serving

Procedure
Pour the warm syrup over the muffins while still in the muffin tin before taking them out to cool.
Spread the topping over the muffins and decorate with the edible flowers.

Cooking steps

Procedure
Steaming 100°C for 30 Mins

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
Shopping list
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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