Coconut cupcakes with bubblegum

Recipe

Split the eggs and sift the flour.
Beat the egg yolks, sugar and vanilla sugar until fluffy.
Add the butter and flour to the mixture.
Beat the egg whites until frothy.
Fold the beaten egg whites and milk into the batter. Add 2 tbsp of compound coconut to the batter.
Place 12 paper cups in a muffin tin and divide the batter between them.
Preheat the oven to 180 degrees and then put the cupcakes in the oven for 20 minutes.
Mix the unsalted butter until creamy. Slowly add the powdered sugar and mix until smooth.
Finally, add 2 tbsp of hot water and 1 tbsp of compound bubblegum.
Spread or pipe the bubblegum buttercream onto the cooled cupcakes and finish with some colored sprinkles.

20 minutes 12 cupcakes Ingredients

2 eggs
125 G flour
2 tbsp milk
125 G butter
1 bag of vanilla sugar
100 G sugar
20 G compound Coconut
225 G powdered sugar
250 g unsalted butter
2 tbsp hot water
30 G compound Bubblegum

Compound Coconut

1/2

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Compound Bubblegum

2/2

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Product info

with coconut grater

handy packaging

dosage: 50-75 gr / 1L Mix

Article N°

0030078

Packaging

1,15kg x6

Shelf life

24 Months

Combine with

Sundae Tropical Fruit
Topping Chocolate

Product info

unique flavour and color

handy and recyclable packaging

dosage: 50-70 gr / 1L Mix

Article N°

0030103

Packaging

1,15kg x6

Shelf life

24 months

Combine with

Variegate Popped Rice
Topping White Chocolate

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Coconut cupcakes with bubblegum

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