Blue Coconut Cupcakes

For the blue coconut cupcakes, first prepare the batter.

For the batter, melt the couverture and butter over low heat, then let cool slightly. Separate the eggs, beat the egg whites until stiff and set aside.

Beat the egg yolks with the sugar and stir in the melted couverture. Stir in the flour, shredded coconut and baking powder alternately with the coconut milk.

Finally, carefully fold in the beaten egg whites. Divide the finished batter evenly among muffin cups and bake for about 25 minutes at 160 °C.

In the meantime, mix the frosting ingredients thoroughly and apply to the cooled cupcakes with a flat knife or piping bag. Decorate with the Raffaello and the coconut flakes.

Preparation Tip:

Instead of blue, you can also make coconut cupcakes of a different color. Just use a food coloring of your choice.

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