Coconut Cupcakes with Pineapple and Papaya
Baking and Desserts | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
12
Description
Coconut cupcakes with pineapple and papaya
Ingredients
- Wheat Flour - ½ cup
- Salt - ¼ teaspoon
- Butter - 4.1 oz
- Vanilla extract - ½ teaspoon
- Sugar - ½ cup
- Desiccated coconut - ¾ cup
- Papaya flesh - 1.8 oz
- Egg white - 3 pieces
- Canned Pineapple Chunks - 1.8 oz
Step by Step guide
Step 1
Place the butter in a small saucepan and bring to a boil over medium heat, then continue cooking until it turns a brown color (about 5 minutes). Remove from heat and let cool slightly. Add the vanilla extract and set aside.
Step 2
In another pot, combine the sugar with the shredded coconut and mix well. Add the egg whites and whisk. Place the pot on the heat and stir constantly until the mixture becomes hot and liquid (about 4–5 minutes). Remove from heat, add the flour, salt, mix thoroughly, and incorporate the butter.
Step 3
Prepare the molds, grease them with butter, and fill with batter about 70% full. Tightly cover with plastic wrap and refrigerate for at least 1 hour.
Step 4
When ready, preheat the oven to 392°F. Sprinkle the cupcakes with dried fruits and bake for about 15 minutes.
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