Coconut cupcake with sour cream filling

Category: Bakery products
Coconut cupcake with sour cream filling

Ingredients

Dough:
milk 200 ml
egg 1 PC.
sugar 250 g
vanilla sugar 1 pack
coconut flakes 100 g
flour 250 g
baking powder 1 pack
Fill
sour cream 75 ml
milk 75 ml

Cooking method

  • Beat the egg with 150 g of sugar and a box of vanilla sugar, pour in the milk, while continuing to beat, add the sifted flour and baking powder. You should get a dough of sour cream consistency. Pour into a mold (I have a silicone one) and sprinkle generously on top with a mixture of coconut flakes and the rest of the sugar (100g). Put the cake in an oven preheated to 200 *. Reduce the temperature immediately to 180 * and bake for about 40 minutes until tender.
  • Pour the finished and still warm cake on top with a mixture of sour cream and milk. I suspect cream would have been appropriate as well (but I didn't have it). Let the cake cool. Bon Appetit!
  • Coconut cupcake with sour cream filling

Note

Resist the temptation to add flour or the cake will be too thick. Sugar can be adjusted to your liking. According to the recipe - the cake is pretty sweet. It is better to take a detachable form, since the cake does not turn over and the top remains on top, and it itself is quite tender.

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Alexandra
kavawhat a delicate cupcake!

I love coconut baked goods - I took it away to bookmarks
kava
Alexandra, try it. It contains no oil and only one egg (almost dietary), but I'm sure you will refine it even further.
julifera
Class !!! Also a bastard from a cocoa. I put it in the plan for tomorrow !!!
Rather, already for today
kava
julifera, I will wait for the report. I was treated to them and I somehow remembered the recipe in the "glasses" (to bring home in my memory) And as soon as I came, I immediately went to the kitchen and weighed it on the scales.
julifera
Tokmo sugar in the recipe is 250 grams, and in the text 150 grams
And I have never tasted coconut milk, I wonder how it will turn out, whether it makes sense to spend ...
kava
Everything is correct! 150g - in the dough itself, and 100 g together with coconut flakes on top of the dough is poured onto the dough And I will not say about coconut milk, since I have not tried it myself. Try the usual one first, and then ...
Crochet
Katyusha, the cupcake is wonderful !!! For the recipe, a huge merci, dragged into the bins ...

I suspect that cream would also be appropriate
Katyusha, I understood correctly, you mean to replace the mixture of sour cream and milk with cream? Or just milk?
kava
Little baby, I think that a mixture of milk and sour cream can simply be replaced with cream alone. Bring them down a little (not until they thicken completely, but only to saturate them with air and give a more creamy viscous consistency)
julifera
Did it!
I baked in a silicone brick for 50 minutes! Reduced sugar in the dough by 50 grams.
Probably the form was still too small in size (and after all, at first I divided everything in half, I wanted to bake it in 2, did not listen to my heart) - the cake grew to such an extent above the roof that it was no longer possible to fill it in the form, I had to turn it over to another container, Naturally, almost all the sprinkles fell off
I mixed this sprinkling with a pouring, for which I still took sour cream with cream, so that at least there was a little sourness.
The cake itself, despite the fact that it doubled, turned out to be quite heavy and dense, the very tasty filling saves the whole situation!
That is, any favorite cupcake can be inspired by such a coconut filling!
thanks for the idea kava!
julifera
Now my son writes to me: "By the way, your coconut miracle is even super-duper!"
It's nice how (he just tried it for the first time)
Cavino miracle
kava
julifera, I read your opuses and see myself I, too, possessing good intuition at the last moment can turn on the "logic" and get ... the expected result (let's call it that). Yes, the cupcake greatly increases in size (well, this is a baking powder business, because there are few eggs, and somehow you need to add airiness). I also did it in silicone brick and came across the same rake. Therefore, I wrote that it is better to take a split form... Yes, it is not airy, but rather porous, practically does not crumble when slicing (acrome sprinkling is natural), does not quickly stale and does not contain a large amount of fat. And so, you're absolutely right - an ordinary cupcake with a very tasty topping. So you can safely take your favorite cupcake and go.

Well, you reassured me that my son liked the cupcake!
tania21
kava, thanks for the recipe very good. delicious cupcake Pleased with the simplicity of preparation, delicate taste, and what aroma soared through the kitchen, mmmmmmmm Husband loves coconut, he really liked the cupcake
kava
tania21, glad that you liked the recipe! Bake for health and please your family
lunova-moskalenko
I watched the coconut flakes disappear, I think why not bake a cupcake tomorrow. Current I have a question, but in a multicooker it is impossible to make it by chance? Or what, then, should the shape be for him?
Tanyulya
Quote: nvk

I watched the coconut flakes disappear, I think why not bake a cupcake tomorrow. Current I have a question, but in a multicooker it is impossible to make it by chance? Or what should be the shape for it then?
I did this in a slow cooker. Tasty, but very "heavy" turned out ... feeling like damp.
kava
I do not have a multicooker, so it is difficult for me to navigate the size. Usually I bake in a 10x24 cm mold. It seems to be baked normally. The muffin dough itself is somewhat damp and dense. But it is by definition.

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