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Coconut Milk Cupcake

0
2279
Kitchen Russian
Calorie content 262 kcal
Portions 6 port.
Cooking time 50 minutes
Proteins * 6.3 gr.
Fats * 12 gr.
Carbohydrates* 37.2 g
* per 100 gr. product
Coconut Milk Cupcake
Content

Here is a lean and healthy cupcake recipe. Thanks to coconut milk, it acquires a subtle coconut flavor and a velvety dough texture. Orange juice will give baked goods an incredible aroma, which is difficult to resist. The cupcake is very simple and quick to prepare.

Ingredients

Cooking process

step 1 out of 6
Before preparing the dough, we already recommend turning on the oven 180 degrees so that by the end of kneading the dough it is at the right temperature for baking. At the beginning, we proceed to the liquid base. In a deep bowl, combine the following ingredients - coconut milk, vegetable oil, granulated sugar and vanillin. Stir everything with a whisk.
step 2 out of 6
We also send orange juice to the container. Mix all components. For a pronounced aroma, it is better to use freshly squeezed juice. For the required amount of juice, it is enough to squeeze one medium orange. If this is not possible, use the packaged orange juice.
step 3 out of 6
Sift wheat flour, then combine with baking powder and starch. Pour the resulting dry mixture into a container with a liquid base. Knead the dough until smooth.
step 4 out of 6
Lubricate a muffin tin with a lump of butter. Then fill in the batter and place in the preheated oven for 40 minutes.
step 5 out of 6
After the lapse of time, be sure to evaluate the readiness of the cake not only by the golden brown crust, but also with a toothpick. After making sure that the baking is ready, turn off the oven and take the cake pan out of it. We give time for it to cool down.
step 6 out of 6
Transfer the cooled cake to a dish, garnish with powdered sugar and start treating.

Enjoy your tea!

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