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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Medium
Let me show you how to make rich and fluffy coconut milk sponge cake cupcakes with a super simple and quick recipe. With just a few basic ingredients, you can have a delicious cake for the whole family, so let’s cook together with TasteVN!
Ingredients for Coconut Milk Sponge Cake Cupcakes For 6 cupcakes
Cake Flour 90 gr (can use flour number 8 or 11) Unsalted Butter 50 gr Cornstarch 10 gr Coconut Cream 100 gr (Cream coconut) Chicken Eggs 3 eggs (200gr) Sugar 100 gr Salt 1/8 teaspoon Cooking Oil 50 ml
What is Cream Coconut?
- Coconut Cream, also known as coconut milk cream, has a fat content of about 20 – 29% (the minimum fat content is 20%). Cream Coconut is a mixture concentrated from coconut milk, with a certain thickness and high fat content.
- If you don’t have Cream Coconut, you can substitute it with coconut milk. It will reduce the fat content a bit but still produce a pretty delicious result.
Tools needed
Oven, microwave, whisk, bowl, mixing spoon, cupcake molds,…
How to make Coconut Milk Cupcake
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Mix the coconut cream mixture
First, put 50g of unsalted butter, 50ml of cooking oil, and 100g of coconut cream into a bowl.
Then, cover the bowl tightly with plastic wrap and microwave for 40 seconds.
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Mixing the cake batter
Next, sift 90g of flour, 10g of cornstarch, and 1/8 teaspoon of salt into the coconut cream mixture, using a whisk to completely dissolve the flour.
Then, add 3 egg yolks and continue whisking until the mixture is smooth.
Finally, cover the bowl with plastic wrap and let it rest for 5 minutes.
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Whipping Egg Whites
Put 3 egg whites into a large bowl, use an electric mixer to beat on low speed until the eggs are foamy like soap bubbles.
Divide 100g of sugar into 3 parts, gradually add each part one at a time and beat until dissolved. Beat each part of the sugar for about 30 seconds on low speed before adding the next part.
When adding the last part of sugar to the eggs, turn the mixer to high speed, beat the eggs until they are soft, have a creamy texture, and the mixture is sticky, shiny, and smooth. Lift the whisk to create stiff peaks that bend down slightly to achieve the desired consistency.
Note:
- Divide the sugar into 2 or 3 parts and add gradually little by little. Avoid adding all at once.
- It is advisable to choose fresh eggs to achieve a delicious result. Additionally, the egg whites should be at room temperature before whipping and should not have any contaminants like yolk, oil, etc.
- The whisking tools need to be dry and clean.
See details: How to whip egg whites
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Mix the cake batter with the egg whites
Divide the whipped egg whites into three portions. First, add one portion of the whipped egg whites to the cake batter mixture, then gently fold all the ingredients together using a whisk.
Next, pour the mixed batter back into the remaining whipped egg whites bowl. Use a flat spatula to gently mix the batter from the bottom up. Bring the spatula down to the bottom of the bowl, lift the heavier ingredients up, and fold them to the side. Continue this process until the mixture becomes smooth and silky.
Tip for using a whisk to mix: If you’re not confident in the folding technique, you can use the whisk to mix the ingredients gently in one direction until the mixture is smooth and silky. Do not mix too vigorously to avoid breaking the air bubbles, which can cause the cake to collapse after baking.
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Pouring and Baking the Cake
First, pour about 300ml into the baking tray, then place it in the oven and preheat at 160 degrees Celsius for 15 minutes on the bottom rack.
Next, brush vegetable oil inside the cupcake mold, then pour the cake mixture into the mold.
Then, place the cake mold into the preheated baking tray and bake for 25 minutes at 160 degrees Celsius.
Tip:
- If you don’t have a deep baking tray, you can place cups of water in two corners of the tray and then bake the cake.
- Do not fill the cake batter to the top of the mold, as the cake will rise higher after baking.
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Final Product
The coconut milk sponge cake has a fluffy, soft cake texture and is not dry at all. Most importantly, the cake has a fragrant aroma and a rich sweet flavor from coconut milk, guaranteed to be irresistible when you taste it!
How to Store Cake
Let the cake cool completely, then place it in a tightly closed bag and store it in a cool place for about 1 day. Or if you want to store it longer for 3 – 4 days, you can put the cake in the refrigerator’s cold compartment.
Hope that with the recipe for coconut sponge cake cupcakes above, you can also grasp the details of how to do it. TasteVN wishes you success!
*Source of recipe and images from the YouTube channel Jenny Phuong Cooking
