A beautiful sunny day...
Fancy a delicious and light recipe...
Today will be a batch of 100% coconut cupcakes!
I managed to make a "light" frosting (meaning WITHOUT butter in my opinion!) based on whipped cream and mascarpone. I'm thinking of reusing it for future variations!
I give you the procedure to get 6 cupcakes (standard size):
Preparation of coconut cupcakes:
- Preheat the oven to 180°c. Place the paper cases in your muffin pan.
- First mix the dry ingredients: 100g flour, 100g brown sugar, 30g grated coconut, 2 pinches baking powder.
- Then add the liquid ingredients: 1 egg, 70ml of oil, 25ml of coconut milk.
- Stir well and pour the mixture into the cases, filling them to about 3/4 of their height.
- Bake for 25 minutes (this varies depending on your oven).
Preparation of the coconut icing:
- Beat 6cl of whole liquid cream into whipped cream. As soon as it starts to thicken, add 8g of icing sugar. The whipped cream must be very firm so that the icing holds.
- Then add 60g of mascarpone, whisk again to mix well and set aside.
- Fill a piping bag (previously fitted with a star nozzle).
- Refrigerate.
As soon as the cupcakes have cooled, top them with the coconut frosting.
... Enjoy!
they are superb!
too good
Really very beautiful these cupcakes !!
Adorably greedy your cupcakes!
They are really very beautiful!
Bisous
Hummm these cupcakes are superb! I'm not usually a fan of them, but I admit, with coconut it must be terrible... I love it!!! :)
my inspiration...magnificent BRAVOOO!!
All coconut and all beautiful;)
Hello I am really a fan of your cupcakes for the icing if we make it and garnish the cakes the day before for the next day does the icing run or does it hold thank you in advance for your answer
Hello and thank you for your comment.
This mascarpone frosting has the advantage of holding up well unlike other frostings. On the other hand, it is better to keep the cupcakes in the fridge between filling and tasting.
I hope I answered your question!
[...] in the past I had tested the coconut/mascarpone icing version, but I admit that with the Phildelphia the result is even better because it is creamier [...]
Hello
in the recipe for the icing I do not see how it is with coconut :)
do you have to add grated coconut?
please
Hello Emilie, indeed I forgot to mention it! You can either integrate the coconut directly into your mascarpone icing or decorate your cupcakes, then sprinkle the coconut last, like sprinkles :-) For the quantity, plan on about 40g of grated coconut.
Hello,
when I added the mascarpone to the whipped cream it fell :( what can I do to stop it from falling?
Thank you
It may be that your whipped cream was not firm enough, or maybe you mixed it too much? This could have "broken" the airy effect of the whipped cream. You have to go slowly in any case, as for whipped egg whites. See you soon!
Can we use the fluid mascarpone cream from it and turn to make this frosting?
Hello Sissi, I don't know this cream, but I'm wary, because if it's liquid, it's not really like the mascarpone that I use...
I made it last night, super good, not sickening, it remains light.. however I had to try twice for the topping. Too hot in my room and I didn't manage to get my whipped cream to set the first time despite having put all my ingredients in the fridge. I'm keeping your recipe, thank you very much
Hello I have to put which oil? Thank you
Hello, you can use vegetable oil of your choice :)
Hello,
Can you replace coconut milk with coconut cream?
Goods.
Hello Céline, yes you can! The coconut taste will be even more pronounced. See you soon :)