Ingredients
For 12 servings
For the cupcakes
75g
Butter
125g
Sugar
pinch(es)
Salt
1sachet(s)
Vanilla sugar
2
Egg yolk(s)
125g
QimiQ Classic, melted
2
Egg white(s)
175g
Wheat flour
1tsp
Baking powder
For the cream
250g
QimiQ Classic, unchilled
100g
Coconut milk
60g
Sugar
20g
Coconut flakes
250g
Cream 36 % fat, whipped
To decorate
12ea
Almonds
Chocolate Beans
6ea
Strawberries
Preparation
- Pre-heat the oven to 180° C (conventional oven).
- For the cupcakes, whisk the butter, sugar, salt and vanilla sugar until fluffy. Add the egg yolks individually and mix well. Stir in the melted QimiQ Classic.
- Whisk the egg whites until stiff.
- Mix the flour and baking powder together and sift into the butter mixture. Add the stiff egg whites and carefully mix everything together.
- Place paper cases into a muffin form and spoon approx. 1 tablespoon of mixture into each case. Bake in the hot oven for approx. 20 minutes.
- For the cream, whisk QimiQ Classic smooth. Add the coconut milk, sugar and dessicated coconut and mix well. Fold in the whipped cream. Chill for at least 4 hours, preferably over night.
- Scoop balls out of the cream with the help of an ice cream scoop (approx. 5 cm Ø), and position on the cupcakes. Sprinkle with dessicated coconut.
- Use unpeeled almonds as beaks and chocolate beans as eyes. Cut crests out of strawberries and place on the head (use the photos as guides).
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