Coconut cupcake

The recipe for this simple and delicious cake includes the following ingredients: wheat flour, sugar, eggs, egg whites, coconut chips, butter (with a fat content of at least 72%) and a baking powder (how to do it at home, read here).

Immediately turn on the oven to bask — 180 degrees. We take a bowl that needs to be washed in advance and thoroughly dry. It is also advised to degrease it with lemon juice, and then wipe it dry again. We pour cold proteins and begin to beat with a mixer at low speeds, gradually increasing speed to medium. When the squirrels begin to foam and become air, gradually (in 4-5 receptions) add 200 grams of sugar. We increase the speed of the mixer to maximum and beat the meringue, not forgetting about sugar. If you use a planetary mixer, it turns out much easier, because your hands are free. Beat the proteins with a hand mixer as if we draw an eight or a sign of infinity. This is necessary so that the mass is beaten evenly.

In general, you will take about 10-15 minutes to whip proteins. When the sugar completely dissolves, the mass will be as it should. See how the finished French meringue looks like: it is thick and dense (holds on a whisk), while the protein cream is fluffy and delicate. Mornga should not move, or even more so, at least to some extent liquid — in this case you either did not completely beat the proteins, or fat fell into them (part of the yolk perhaps).

Add 55 grams of coconut chips to the meringue and neatly clockwise for 5-6 visits, intervene it in proteins.

Next, we pour 150 grams of premium wheat flour, which we mixed in advance with a teaspoon of baking powder and sifted.

Similarly, with coconut, we interit the flour in the dough with folding movements, as if lifting the dough from the bottom up the clock. In this case, we rotate the dishes with the other hand in the opposite direction. It is not necessary to interfere with dry ingredients for a long time — only until a complete connection.

Finally it remains to add 150 grams of butter to a biscuit dough. It must be pre -melted (most conveniently in the microwave) and cool to room temperature.

We interfere with the oil actively, but carefully, to minimize the air protein dough. As soon as all the oil is evenly distributed by the total mass, we stop mixing. The finished dough for coconut cake is air and stable — it is not liquid, it holds its shape perfectly and does not spread.

Bake a coconut cupcake in a round form with a hole in the middle. Lubricate it with any culinary fat (vegetable or butter, chicken or pork fat) and sprinkle with wheat flour (we just shake off excess). You can use a special emulsion for baking for this purpose — I already shared the recipe. We shift the cupcake dough and gently level it with a spoon or spatula.

We bake a coconut cupcake on proteins in a preheated oven at an average level of about 40-50 minutes. Baking time depends on the features of your oven. We check the readiness with a wooden skewer or toothpick, which should come out of the baking dry. Just do not overexpose the cupcake in the hot oven so that it does not dry out. Let the cupcake stand in shape for 5 minutes.

After that, we take out the finished coconut cupcake from the mold and transfer to the plate. It is good both warm and cooled.

This delicate and aromatic cupcake prepared in the oven will delight lovers of coconuting pastries. It turns out to be extraordinary: a crispy crust and juicy crumb is beckoning, and a saturated creamy taste perfectly shakes the aftertaste of coconut. Prepare for health, friends!