Ingredients for Coconut-Flavored Cupcakes: Eggs 3, Cake Flour 55g, Pure Coconut Powder 20g, Granulated Sugar 75g, Unsweetened Yogurt 100g, Corn Oil 45g, Lemon Juice a few drops.
Method for Coconut-Flavored Cupcakes: Step 1: Prepare all ingredients and separate egg whites and yolks for later use. Step 2: Beat the yolks, add yogurt and corn oil, and mix well. Step 3: Sift in the coconut powder and cake flour, and mix evenly with a manual whisk in a ‘Z’ pattern. Step 4: Add lemon juice to the egg whites and gradually add sugar in three parts, beating until stiff peaks form. Step 5: Fold one-third of the meringue into the yolk mixture, then pour the mixture back into the meringue and fold evenly.
Step 6: Transfer the mixed cake batter into a piping bag (the bag can be placed inside a cup), pipe into small paper cups, and gently tap a few times. Step 7: Bake in a preheated oven at 150 degrees in the lower rack for about 25 minutes. Step 8: Decorate the surface according to personal preference. Step 9: Final product photo. Step 10: Final product photo. Step 11: Final product photo.
Cooking Tips for Coconut-Flavored Cupcakes: 1. If using yogurt with sugar, pay attention to the sweetness and adjust the sugar quantity accordingly. 2. The time and temperature provided are for reference only; each oven has its own characteristics, so adjust as necessary. Cooking delicious dishes requires skill, and each of my dishes has a little trick. You can search for ‘cake’ to directly view my recipes!
