Coconut-chocolate cupcake

Description

Very airy, porous, chocolate cupcake with coconut and aroma of coconut liqueur. Prepared without adding oil, light batter - coconut milk. Try it - very tasty!

Ingredients

Flour

180 g
Leavening agent

15 g
Chicken egg

3 piece
Sugar

150 g
Coconut milk

250 ml
Vanilla sugar

1 pack
Coconut shavings

3 Tbsp
Liqueur

2 Tbsp
Salt

0.25 tsp
Cocoa powder

3 Tbsp
Vegetable oil

2 Tbsp
Powdered sugar

Cooking

Mix the flour with the baking powder, vanilla sugar, cocoa and coconut.

Proteins separated from the yolks. RUB the yolks with sugar, gradually adding the coconut milk (at room temperature) and liquor.

Received the egg-milk mixture, mix with the flour (photo 2) until smooth.

Add the whites beaten with salt in a solid foam; stir gently; spread in a greased form

and bake in a preheated 180°C oven for about 45 minutes. Cupcake very well "rises". Ready you can sprinkle sugar powder, cacao and coconut. Bon appetit!

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