Featured Recipe by Esra//Gruensteinkitchen
Photos by Esra//Gruensteinkitchen
Perfect cupcakes by Esra. Thank you!
Ingredients & Instructions (English translation):
Dough:
- 2 eggs (size M)
- 150 g of sugar
- 1 teaspoon vanilla sugar
- 2 tsp baking soda
- 1 pinch of Salt
- 220 g flour
- 1 teaspoon Matcha tea powder
- 80 ml of oil
- 50 ml of soda water
- 50 ml of milk
- 1 organic lemon (skin peeling)
- 3 tsp lemon water
- 3 tablespoons coconut grater
Cream:
- 200 g of sour cream
- 400 ml whipped cream
- 4 pack. Sahnesteif (stabilizer for whipping cream)
- 4 teaspoons of vanilla sugar
- 1 teaspoon Matcha tea powder
- 2 tsp lemon water
Also:
- desiccated coconut
Dough: Preheat the oven to 170 ° C overheat and lay out a muffin plate with 12 paper forms. Mix the flour, the Matcha tea, and the baking soda together. Brush eggs, sugar, vanilla sugar and salt until creamy. Oil, milk, bubbly water, lemon peel, lemon water and coconut rasp. Mix the flour mixture over it and continue stirring. Pour the finished dough into the paper forms with a tablespoon, place in silicone muffin pan and bake in the contact grill for about 15-20 minutes or bake in the oven for about 25 minutes. Then allow to cool completely.
Cream: Sour cream, whipped cream with creamy cream, vanilla sugar, Matcha tea powder and lemon water stiff. Then cool.
Fill the cream into a spray bag with a star wrap and sprinkle the cupcakes with it. Now the cupcakes must be refrigerated for at least 30 minutes.
Serve with coconut chips before serving.
*Original post in German here
