Quick gingerbread muffins
Get this recipe for spectacular cupcakes that practically make themselves! Thanks to KARA's creamy coconut milk, they'll be deliciously moist, and the swirls of coconut cream and passion fruit pulp will add not only flavor but also beauty. It's the perfect dessert for any occasion. We owe this recipe to How I like to eat– be sure to try it out!
Number of servings
15
Preparation time
5 min
Print recipe
INGREDIENTS
- 200 ml Light coconut milk 11% KARA
- 3 cups of flour (e.g. light spelt type 630 or wheat)
- 1 cup of oil
- 3/4 cup sugar (or substitute if using)
- 3 eggs
- 3 tablespoons of cocoa
- 3 tablespoons of plum jam
- 1,5 teaspoons of baking soda
- 1,5 teaspoons of baking powder
- 2 teaspoons gingerbread spice
On top:
A METHOD OF PREPARING
1. Blend everything (except the jam) on low speed for a moment. Finally, add the jam and mix until combined.
2. Line a muffin tin with cupcake liners and pour in the mixture.
3. Bake for about 20 minutes at 190'C convection.
4. After baking, open the oven door and leave the cupcakes to cool.
5. Whip the coconut cream and pipe it onto the cupcakes using a pastry bag. Drizzle with the passion fruit puree and you're done.
