@petitdemi: VANILLA COCONUT CARAMEL CUPCAKES They’re light, creamy, perfectly balanced, and taste like something you’d order at a bakery… but better. INGREDIENTS Cupcake Batter (makes ~12) 140 g all-purpose flour ¾ tsp baking powder ½ tsp salt 250 g sugar 90 ml vegetable oil 2 eggs (medium) 135 ml coconut cream 30 ml whole milk 30 g shredded coconut 1 tsp vanilla extract Mascarpone Cream: 150 g heavy cream 250 g mascarpone 150 g powdered sugar (add more/less depending on desired level of sweetness 1tbsp vanilla paste Decoration: (Homemade) caramel Toasted shredded coconut HOW TO 1. Preheat oven to 170 °C and line a 12-cup muffin tin. 2. Whisk together flour, baking powder, shredder coconut and salt. 3. In another bowl, combine sugar and oil, then add eggs one at a time. 4. Mix in coconut cream and whole milk. 5. Add dry to wet and fold gently until smooth. 6. Divide evenly among 12 cups. 7. Bake 18–23 min or until a toothpick comes out clean. Cool. 8. In another bowl, mix mascarpone, powdered sugar, vanilla, and salt until smooth. 9. Add the heavy cream and whip until soft peaks 10. Pipe on cooled cupcakes. Decorate with caramel and toasted coconut 11. Refrigerate if not serving soon. 🧁Tips Cupcakes bake faster than cakes, watch after ~18 min. Chill cupcakes slightly before frosting, helps the mascarpone stay firm. Cut a piece out the middle of the cupcakes and fill with caramel before adding the frosting

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Saturday 03 January 2026 15:27:35 GMT