Express gingerbread muffins Jakjalubiejejsc
Get this recipe for spectacular cupcakes that practically make themselves. Thanks to KARA's creamy coconut milk, the cupcakes will be deliciously moist, and the dollops of coconut cream and passion fruit pulp will beautifully decorate the entire dessert. Thank you for the recipe. How I like to eat.
Number of servings
15
Sharpness level
MILD
Preparation time
5 min
Difficulty level
EASY
INGREDIENTS
- 200 ml Light coconut milk 11% KARA
- 3 cups of flour (e.g. light spelt type 630 or wheat)
- 1 cup of oil
- 3/4 cup sugar (or substitute if using)
- 3 eggs
- 3 tablespoons of cocoa
- 3 tablespoons of plum jam
- 1,5 teaspoons of baking soda
- 1,5 teaspoon baking powder
- 2 teaspoons gingerbread spice
On top:
A METHOD OF PREPARING
1. Blend everything (except the jam) on low speed for a moment. Finally, add the jam and mix until combined.
2. Line a muffin tin with cupcake liners and pour in the mixture.
3. Bake for about 20 minutes at 190'C convection.
4. After baking, open the oven door and leave the cupcakes to cool.
5. Whip the coconut cream and pipe it onto the cupcakes using a pastry bag. Drizzle with the passion fruit puree and you're done.
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