Berry Coconut Cupcakes

Ingredients for 18 servings:

• 250 g flour
• 2 eggs
• 2 tsp baking powder
• 1 tsp baking soda
• 1 pinch of salt
• 150 g white chocolate
• 100 g butter
• 50 g desiccated coconut
• 100 ml coconut milk
• 100 ml milk
• 100 g sugar
• 1 tbsp vanilla sugar
• 200 g berries (wild berries) frozen
• 150 g powdered sugar
• 2 points cream stiffener
• 250 g mascarpone
• Sugar pearls, as desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with delicious mascarpone topping

First, start by preparing the cream. Purée the berries, mix the powdered sugar, and 1 sachet of cream stiffener, and stir in. Then, using a mixer, blend the mascarpone and the second sachet of cream stiffener until smooth, then stir in the fruit puree. Refrigerate the mixture until ready to use. Preheat the oven to 175°C (350°F). For the muffins, melt the butter and chocolate together. Then add the milk and beat in the eggs and sugar. Then stir in the coconut milk, desiccated coconut, and vanilla sugar. Finally, combine the flour, baking powder, baking soda, and salt, and mix with the remaining ingredients until a smooth batter forms. Fill muffin cups with the batter and bake for about 20 minutes. Then let the cupcakes cool. Then pipe the cream onto the muffins using a piping bag and decorate with sugar pearls, etc., as desired.