Vanilla sponge with coconut cakecheta

Submitted by enr on 18 Feb 2012
115 g butter at room temperature
195 g flour
130 g of white sugar
3 eggs
2-3 vanilla
4 tbsp coconut
60 ml milk
1/4 tsp salt
1 1/2 tsp baking powder
# For glaze:
cream 45-60%
Vanilla sponge with coconut cakecheta
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Prepare drip trays for muffins them * * Stand with paper shapes. In a bowl, mix the dry ingredients: flour, vanilla, salt, baking powder, coconut, and mix them with a wire whisk (one to remove lumps of flour and to satiety). In another bowl, beat the butter smooth cream and add sugar. After a nice break and sugar add the eggs one at a time, stirring after each good. Three times add flour mixture and milk twice (flour, milk, flour, milk, flour). Divide dough into 12 muffin shapes (to me because I used were 19 smaller forms) and bake in a preheated 180C oven for 15 minutes. Check with a toothpick if they are baked. If you stick out a little wet crumbs, this means that cupcakes they need another 2-3 minutes. If you clean out the first time, there is a danger you toast them and they become dry. Garnish with whipped cream.
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18 Feb 2012