Coconut Milk Cupcake

Coconut Milk Cupcake                    

( This recipe is Mary Jay of California U.S.A. )


Ingredients:


For cupcake:


1cup of cake four
1/2  cup of granulated sugar
4 Tbsp maple syrup
3 large eggs
1 tsp baking powder
1/2 cup coconut milk 1/8 salt


Whipped cream frosting


2 cup heavy whipping cream
1 tsp vanilla yogurt
1/3 cup confectioner's sugar
Green food color


For the cakes:


Preheat the oven to 350 F (180 C ). Shift the cake flour,the baking powder and the salt.
In a medium bowl, beat 3 egg yorks, 1/2 cup granulated sugar and the maple syrup with a hand mixer until creamy.
Beat 3 egg whites a hand mixer until soft peaks form.
Stir flour mixture, egg yorks mixture and coconut milk tigether with a rubber spatula, then beat again with a hand mixer until well mixed.
Using a rubber spatula, gently fold in egg whites mixture into the cake mixture one-third at a time.
Fill baking cups 2/3 full a batter. Bake in preheat oven 350 F (180 C) for 20 minutes until toothpick comes out clean.
For whipped cream frosting:
In a medium bowl, beat the  heavy whipping cream, the confectioner's sugar, and the 1 tsp vanilla yogurt with a hand mixer on high speed until thick and fluffy.
Add food color whatever you want a few drops in batter, then keep in a refrigerator before serving.
Recipe of December/16.