Because it’s your birthday, because there’rs a party or because your hungry… it’s always time for a sweet cupcake!
MAKES AB. 25/30 BITES
READY IN 30’
7 oz all-purpose flour
3 tablespoons cocoa powder
1 teaspoon baking soda
1 pinch salt
5 oz butter (at room temperature)
6 oz sugar
½ glass fresh cream + 2 tablespoons lemon juice
1 glass milk + 1 tablespoon lemon juice
1 tablespoon sugar
1 cup Greek yougurt (I used Stuffer)
3 tablespoons fresh cheese (I used Stuffer)
1 tablespoon Ricotta cheese
2 tablespoons coconut (grated)
1 tablespoon confectioner’s sugar
1 tablespoon milk
STEP 1: MAKE CUPCAKES
In a bowl mix: all-purpose flour, cocoa, baking soda and salt. Using an egg beater, beat the butter and the sugar. Add the eggs and finally the freshcream + lemon juice mixture. Add the dry ingredients, little by little, and finally the milk + lemon juice mixture.
STEP 2: COOK
Place the mixture in the wrappers (3/4 full), then place them in a muffin tin. Cook the cupcakes in preheated oven at 180°C for about 10 minutes.
STEP 3: COOK THE STRAWBERRIES
Wash and then cut strwberries into cubes. Cook them in a pan with sugar for 5 minutes.
STEP 4: MAKE THE COCONUT CREAM
Mix together Greek yougurt, 3 tablespoons fresh cheese, 1 tablespoon Ricotta cheese, 2 tablespoons coconut (grated), 1 tablespoon confectioner’s sugar and 1 tablespoon milk.
STEP 5: DECORE THE CUPCAKE
When cold decore the cupcakes with cream and strawberries.
#getBready & enjoy your meal