Delicious, easy snowflake cupcakes with coconut and lemon. The snowflake cupcakes look great with meringue crumbs.
Hello, winter-lovers! Today's recipe is easy but special cupcakes with a topping of white chocolate, cream and coconut flakes. Meringue crumbs on top make the icy look perfect!
Taste and Occasion
How about some sweet, delicious snowflake cupcakes? They fit perfectly into the colder season. And result in a bit of a winter feeling even in times of climate change. I'm more of a summer person, but for these snow cupcakes, I like to make an exception 😉.
The foundation of the delicious winter cupcakes is my easy basic cupcake recipe. I flavored the simple batter with coconut flakes and grated lemon zest. Both also go into the frosting of the snowflake cupcakes. I sprinkled the lemon coconut cupcakes with meringue crumbs for the right look.
For this purpose, by the way, I bought meringue shells for the first time ever. What's in them is ultimately just sugar and beaten egg whites. Of course, you can also make the decoration for the snowflake cupcakes yourself. However, in my opinion, the effort is a bit too much. Meringue itself is super easy to make but needs an hour in the oven. But we want to eat the snowflake cupcakes preferably immediately 😉.
How to make the Snowflake Cupcakes
You want to know how to make these icy cupcakes? Then keep on reading. First things first: Preheat the oven to 350°F/175°C and beat the soft butter with sugar until fluffy. Add the eggs one at a time and mix well.
Now mix flour with baking powder, lemon zest and grated coconut. Add to the egg mixture alternately with the milk and stir vigorously but briefly. Then, pour the dough into paper or silicone muffin cups and place them in a muffin tray. Bake for about 20 minutes. Allow cooling.
Carefully melt the chocolate coating for the topping. Mix with powdered sugar, grated coconut and juice. It's time to whip cream with cream stiffener until stiff and fold into the coconut mixture. Attention: The topping will be firm and dense rather than creamy.
In the end, spread topping over cupcakes with a spoon or mini cake palette. Crumble the finished meringue for decoration. For example, place in a freezer bag and run a pastry roller lightly over it. Decorate the cupcakes with meringue crumbs and winter sugar decorations as desired. Have fun baking and decorating your wintery snack!
Incredibly delicious classic: this fluffy bee sting made from yeast dough is filled with a custard cream, but it also tastes great without the filling as an especially quick alternative.
You can use any (light) topping you like to coat the snowflake cupcakes. I chose a slightly more unusual alternative for this recipe, which looks nice and bumpy and therefore more like real snow than a smooth cream.
Besides, this way, the coconut-lemon cupcakes also taste slightly refreshing and exotic. Don't be surprised that the mixture of white chocolate, coconut flakes and whipped cream is a bit firmer - this is meant to be. It's easy to spread with a tablespoon for example. And is then just decorated with crumbled pieces of meringue.
For the dough
- 150 grams (¾ cup) butter, soft
- 120 grams (10 tablespoons) sugar
- 2 eggs, medium
- 200 grams (1 ½ cups) wheat flour
- 30 grams (⅓ cup) grated coconut
- ½ teaspoon grated lemon zest
- 1 ½ teaspoon baking powder
- 130 milliliters (½ cup) milk
- 100 grams (½ cup) white chocolate coating
- 70 grams (½ cup) powdered sugar
- 60 grams (¾ cup) coconut flakes
- 2 tablespoons lemon juice
- 200 grams (¾ cup) cream
- 1 sachet cream stiffener
- 60 grams (⅓ cup) meringue, for sprinkling
- Preheat the oven to 350°F/175°C. Beat the soft butter with sugar until fluffy. Add the eggs one at a time and mix well.
- Mix flour with baking powder, lemon zest and grated coconut. Add to the egg mixture alternately with the milk and stir vigorously but briefly. Pour the dough into paper or silicone muffin cups and place them in a muffin tray. Bake for about 20 minutes. Allow cooling.
- For the topping, carefully melt the chocolate coating. Mix with powdered sugar, grated coconut and juice. Whip cream with cream stiffener until stiff and fold into the coconut mixture. (Note: Topping will be firm and dense rather than creamy).
- Spread topping over cupcakes with a spoon or mini cake palette. Crumble the finished meringue for decoration; for example, place in a freezer bag and run a pastry roller lightly over it. Decorate the cupcakes with meringue crumbs and winter sugar decorations as desired.
- Instead of using ready-made meringue for the "snow" decoration, you can make it yourself. To make it, beat 1 egg white with 35 grams of sugar until semi-stiff, sift 10g of starch over it and fold it in. Spread the mixture on a baking sheet and let it dry at 210°F/100°C for 1 hour.
Especially if kids eat or bake, colorful sugar decorations are also incredible for the snow cupcakes. Have fun re-baking and enjoying! By the way: autumnal-wintery delicious are also our pumpkin cinnamon cupcakes and the pear muffins.
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