Coconut Burfi Cupcakes скачать в хорошем качестве

Coconut Burfi Cupcakes

This is the ultimate in hybrid desserts! A super moist cardamom cupcake is topped with creamy coconut burfi and crunchy pistachios. Easy to make, and even easier to devour! The next time you have to make birthday cupcakes, consider these guys. Such a fun spin on the traditional cupcake :D Full recipe listed below. I hope you enjoy this video :) Let's be friends :D Follow me on Instagram   / vijayaselvaraju   Join my Facebook Public Page   / vijaya-selvaraju-165728422976   RECIPE For the Cake 1/2 cup, Whole Milk 1 tbsp, Lemon Juice 1 1/4 cup, All Purpose Flour 1 1/4 tsp, Baking Powder 1/2 tsp, Baking Soda 1/2 tsp, Salt 2 large Eggs 3/4 cup, White Sugar 1 tsp, Vanilla Extract 1 tsp, ground Cardamom 1/2 cup, Canola Oil For the Coconut Burfi Topping 1.5 cups, unsweetened Dessicated Coconut 3/4 cup, Condensed Milk 1/2 cup, Whole Milk 1 tsp, ground Cardamom 1/3 cup, chopped Pistachios METHOD Preheat oven to 350 degrees. Pour milk into a bowl, followed by lemon juice. Stir and allow to sit for 5 minutes to. slightly curdle. In a bowl combine flour, baking powder, and baking soda and mix together. In a stand mixer fitted with a paddle attachment, whisk together eggs and sugar for 1 minute. Then add vanilla, cardamom, and oil and mix until well combined. Stop mixer and add 1/4 of the flour mixture. Mix for a few seconds, and then add 1/4 of the milk mixture. Repeat process until all flour and milk has been used. Scrape down sides of the bowl if any flour sticks to the side. Mix just until no streaks of flour can be seen in the batter. Do not over-mix as this will result in a tough cupcake. Line cupcake tins with liners, and fill 3/4 way up with cupcake batter. Bake for 16 or until a toothpick inserted in the middle comes out clean. Remove from the oven, and allow to cool. Add coconut, condensed milk, and whole milk in a saucepan. Cook on medium-high heat stirring frequently for 10 minutes, or until the mixture takes on a fudgy texture. Remove from heat and stir in cardamom. Allow mixture to cool slightly. Using a small ice cream scoop, top each cooled cupcake with a scoop of the coconut burfi topping. Garnish with pistachios. Enjoy! :) MUSIC Roa:   / roa_music1031     / roa__music     / roa__music   https://www.youtube.com/channel/UC_Sf... https://open.spotify.com/artist/1ETpo... https://creativecommons.org/licenses/... Music provided by RFM:    • Видео