Coconut cupcake with pineapple and dried cranberries

Coconut pastries with pineapple and dried cranberries. Instead of a large cupcake, you can prepare portioned muffins. Instead of pineapples, you can use any berries.

Maria

The author of the recipe

Coconut cupcake with pineapple and dried cranberries

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Composition / ingredients

Servings:

Dough:

Flour

225

Sugar

125

Butter (melted)

100

Coconut chips

Eggs

Baking powder

Filling:

Pineapples (canned)

120

Cranberries (dried)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 6 g

Fats 25 % 15 g

Carbohydrates 66 % 40 g

314 kcal

GI: 3 / 5 / 93

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Dough. Melt the butter and cool to room temperature.
Step 2:
Grind eggs with sugar until smooth.
Step 3:
Pour in the melted butter and mix.
Step 4:
Pour in the coconut chips and mix again.
Step 5:
Mix flour and baking powder in parts.
Step 6:
You should get a soft plastic dough.
Step 7:
Filling. Remove the pineapples from the syrup and cut into pieces. Wash and dry dried cranberries.
Step 8:
Put half of the dough in a silicone baking dish.
Step 9:
Spread pineapples and cranberries on top.
Step 10:
Cover with the remaining dough. Bake the cupcake in a preheated 180 ° C oven for about 45 minutes. Cool the finished cake slightly, remove from the mold and sprinkle with powdered sugar.