Summary

Ingredients

• 250 g flour
• 2 egg (s)
• 2 teaspoons baking soda
• 1 teaspoon baking soda
• 1 pinch (s) salt
• 150 g chocolate, white
• 100 g butter
• 50 g desiccated coconut
• 100 ml coconut milk
• 100 ml milk
• 100 g suar
• 1 point vanilla sugar

For the cream:

• 200 g berries, (forest berries) frozen
• 150 g powdered suar
• 2 point cream stabilizer
• 250 g mascarpone

For decoration:

• Sugar - pearls, at will

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Instructions

1. First start with the preparation of the cream. Puree the berries, mix in the powdered sugar and 1 packet of cream stiffener and stir in. Then stir the mascarpone and the second packet of cream stabilizer with the mixer until smooth and stir in the fruit puree. Now put the mixture in the refrigerator until you are ready to use it.
2. Preheat the oven to 175 °.
3. For the muffins, melt the butter and chocolate together. Then add milk and stir in eggs and sugar. Then stir in coconut milk, desiccated coconut and vanilla sugar. Finally mix the flour, baking powder, baking soda and salt and mix with the remaining ingredients to form a smooth dough. Fill the muffin cases with the batter and bake for approx. 20 minutes.
4. Then let the cupcakes cool down first. Then apply the cream to the muffins with a piping bag and decorate with sugar pearls etc. if you like.