Description
Delicate sponge cupcakes with coconut flavor and custard with cottage cheese – a great snack for kids during the holidays! I congratulate all with coming Christmas! Let the holidays continue!
Ingredients
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Chicken egg
2 piece
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Brown sugar
2 Tbsp
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Vegetable oil
2 Tbsp
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Flour
0.5 cup
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Corn starch
0.5 cup
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Leavening agent
1 tsp
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Coconut shavings
3 Tbsp
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Yolk egg
2 piece
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Brown sugar
200 ml
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Coconut milk
200 ml
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Corn starch
1 Tbsp
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Cheese
150 g
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Coconut shavings
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Topping pastry
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Meringue
Cooking
Beat eggs with sugar – perfect small sugar TM "Mistral" - in the lush foam.
A thin stream pour in the oil, continuing to whisk. Pour the sifted with the starch and baking powder and the flour. Stir lightly with a spatula.
Add the ground coconut and again stir lightly. Pour it into moulds.
Bake in a preheated 200 degree oven until it will turn brown. Cool on a wire rack.
Mix fine sugar TS "Mistral" with coconut milk, starch and egg yolks. Boil the cream with constant stirring until thick. Quickly cool the cream by placing the pot with him in the icy running water. In the cooled cream stir in the soft cheese and beat.
Muffins cut in half lengthwise and pick the crumb from the center. Crumble it with your hands smaller. The edges of the cupcakes to trim.
Mix crumbs with half of the cream.
To fill the depressions in the cupcake crumbs, compacting well. Blind halves together. Cover cupcakes with cream top and sides. Dip cupcakes meringue into the grated, mixed with coconut. Put on the grill and sprinkle the top pastry topping.
To soak in a cool place an hour or two and serve.
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