-120gr of flour
-1 egg + 1 white
-120gr of sugar
-100gr of butter
-a pinch of salt
-10g of vanilla-flavoured baking powder/baking soda
-vanilla powder to taste
-2 tablespoon of dessicated shredded coconut
(If the mixture is too thick add a splash of milk or a tablespoon or white yogurt, if it so too runny add a tablespoon of flour)
Ingredients for the coconut frosting:
-2 egg yolks
-30gr(to taste actually) of sugar
-100gr of butter (room temperature)
-a dash of milk (dairy or plant)
-15gr of flour
-a pinch of vanilla powder
-a pinch of salt
-75gr of dessicated shredded coconut
(Additional: mini chocolate eggs)
For the cupcakes:
Preheat the oven to 180 degrees.
Mix first the sugar with the butter until it becames creamy, then add the eggs, the salt, the vanilla powder, the coconut and, at the end, little by little, start adding the sifted flour and baking powder/soda. Make sure to mix everything well with the whip.
Pour the mixture in the cupcake baking cups(I also used the cupcake tray, because it is easier and a bit less messy) and throw them in the oven for about 15 minutes, or until a toothpick inserted comes out clean.
When they are ready, let them cool down outside the oven.
For the frosting:
In a heat proof bowl whisk well the eggs, then add the sugar and whisk again, until the mixture becomes creamy and "fluffy"(can I say fluffy for food?). Add a dash of milk and whisk again.
Time to place the mixture over a pot which contains boiling water, so the mixture will warm up without touching the fire, add the flour and stir continuously 'till it becomes creamy and thick.
Place your bown over some cold water in order to make it cool down. When the mixture is cold, whisk it again adding vanilla powder and salt.
Now the frosting should be creamy and quite thick. You can put it inside a piping bag or you can place the frosting on the cold cupcakes with a spoon.
Once you have covered your cupcakes with the frosting, sprinkle them with the shredded coconut and add the chocolate eggs.