Coconut Cupcakes

Rating: 3.52 / 5.00 (27 Votes)

Total time: 45 min

Servings: 16.0 (servings)


For the dough:

For the topping:

For the decoration:


For the coconut cupcakes, first prepare the batter. For the batter, mix all the dry ingredients, then whisk in all the liquid ones by hand. The batter should be tough falling off the spoon.

Place 16 paper cups in muffin tins, pour in batter. Bake at 160 degrees convection for 20 minutes.

For the topping, mix milk and coconut milk and use it to prepare the pudding according to the package. Pour into a cold bowl. Mix in lemon zest, butter and remaining sugar (add sugar if necessary).

Cover with plastic wrap and chill for about three hours. Spread the cream using a piping bag with a star-shaped nozzle (alternatively, use a freezer bag, reinforce the corner with tape, cut off the tip).

Decorate with pink glitter sugar and flowers just before serving.

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