SPONGE CAKE (version 1)

sponge cake

sponge cake

Click to see the step by step recipe! : SPONGE CAKE (version 1)

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LEMON AND COCONUT CUPCAKES (EGGLESS)

CUPCAKES À LA NOIX DE COCO ET AU CITRON 1

 INGRÉDIENTS / INGREDIENTS / INGREDIENTES
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220 g de farine tout usage / 220 g all-purpose flour / 220 g de harina común
1 cuillère à café de levure chimique / 1 teaspoon baking powder / 1 cucharada de polvo para hornear
1 cuillère à café de bicarbonate de soude / 1 teaspoon baking soda / 1 cucharadita de bicarbonato de sodio
zeste d’un citron / zest of one lemon / La ralladura de un limón
70 g de noix de coco râpée / 70 g of grated coconut / 70 g de coco rallado
110 g de beurre fondu / 110 g melted butter / 110 g de mantequilla derretida
1 cuillère à café de sirop d’érable (ou miel) / 1 teaspoon maple syrup (or honey) / 1 cucharadita de jarabe de arce (o miel)
130 g de sucre semoule / 130 g caster sugar / 130 g de azúcar en polvo
175 ml d’eau de noix de coco / 175 ml coconut water / 175 ml de agua de coco
175 ml de lait de noix de coco / 175 ml coconut milk / 175 ml de leche de coco
Coupeaux de noix de coco / Coconut flakes / Láminas de coco

LE GLAÇAGE / THE ICING / EL GLASEADO

Nota bene : Ces ingrédients du glaçage sont pour six cupcakes. Vous pouvez doubler la quantité des ingrédients pour avoir plus de glaçage.

These ingredients for the icing are for six cupcakes. You can double the quantity of ingredients in order to have more icing.

Estos ingredientes del glaseado son para seis cupcakes. Usted puede duplicar la cantidad de los ingredientes para obtener más glaseado.

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60 g beurre non salé ramolli / 60 g unsalted butter, softened / 60 g mantequilla sin sal, ablandada
250g sucre glace / 250 g icing sugar / 250 g azúcar glas
Zeste d’un demi-citron (ou orange) / Zest of half a lemon (or orange) / Ralladuras de medio limón (o naranja)
1 cuillère à café de jus de citron / 1 teaspoon lemon juice / 1 cucharadita de zumo de limón
½ cuillère à soupe de lait / ½ tablespoon milk / ½ cucharada de leche

PRÉPARATION / HOW TO / ELABORACIÓN ☛

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