Oatmeal Pumpkin Cupcakes
2020-08-13 / test@t
Caribbean Cupcakes
Cupcakes - small cakes per serving - have become more and more popular lately. They are especially convenient for receptions and buffets - you don't need a plate or cutlery to eat a dessert. These cupcakes are made with a light coconut-flavored muffin and are filled with lime cream. Take a bite and feel like you're on a beach somewhere in the Caribbean.
Ingredients
- 210 g flour
- 40 g coconut flakes
- 170 g butter at room temperature
- 180 g of sugar
- 2 large eggs
- 2 squirrels
- 180 ml of coconut milk
- 2 tsp baking powder
- salt
- 240 g mascarpone
- 240 ml cream, 33% fat
- 50 g icing sugar
- 4 large yolks
- 100 g of sugar
- 70 g butter
- 60 ml lime juice
- grated zest of 2 limes
- salt
STEP-BY-STEP COOKING RECIPE
Step 1
Lime cream. Whisk the egg yolks with sugar and a pinch of salt, add the juice and lime zest. Pour the mixture into a saucepan and place over medium heat. Bring to a boil and cook, stirring constantly, for 5 minutes. Remove the saucepan from heat. Cut the butter into small cubes and add a little to the hot cream, stirring each portion of the butter well until smooth. Cover the surface of the cream with cling film and cool. Refrigerate for 3 hours.
Step 2
Sift the flour and baking powder, add the coconut flakes, leaving a little for garnish and stir.
Step 3
Whisk softened butter and sugar until light cream. While whisking, add eggs and whites one at a time, each time allowing the egg to completely mix with the butter mixture.
Step 4
While whisking, add the flour mixture and coconut milk alternately.
Step 5
Divide the dough into 12 paper-lined muffin tins. Place in an oven preheated to 180 ° C and bake the muffins for 25 minutes. Cool it down.
Step 6
Use a small knife to cut some dough out of the core of the muffins. Fill a pastry bag with lime cream and fill the middle of the muffins with it.
Step 7
Whisk the cream and icing sugar until stiff peaks, add the mascarpone and beat again. Transfer the cream to a pastry bag and squeeze onto the muffins. Garnish the cupcakes with coconut and, if desired, sprinkles.
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