AuthorBiteSized
DifficultyBeginner

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Yields24 Servings
Total Time59 mins
Caramel


Batter









Caramel
1

In a pan, combine sugar and water and swirl the pan over medium heat until thick and dark amber in color.

2

Line cupcake liners with a thin layer of caramel sauce. Set aside to harden.

Batter
3

In a large bowl, beat butter and sugar until pale yellow.

4

Beat in eggs yolks. Add condensed milk, coconut milk, cornstarch, salt, and vanilla extract then mix for a few more minutes, until well combined.

5

Divide the batter into two and place desiccated coconut in the other half of the batter.

Assembly
6

Place smooth batter in cupcake molds with the cupcake liners about halfway full.

7

Bake in a preheated oven at 100 degrees Celsius for about 15 to 20 minutes until almost set.

8

Fill the top half of the cupcake liners with coconut batter and bake for about 15 to 20 minutes until set. Cool and serve.

Ingredients

Caramel


Batter









Directions

Caramel
1

In a pan, combine sugar and water and swirl the pan over medium heat until thick and dark amber in color.

2

Line cupcake liners with a thin layer of caramel sauce. Set aside to harden.

Batter
3

In a large bowl, beat butter and sugar until pale yellow.

4

Beat in eggs yolks. Add condensed milk, coconut milk, cornstarch, salt, and vanilla extract then mix for a few more minutes, until well combined.

5

Divide the batter into two and place desiccated coconut in the other half of the batter.

Assembly
6

Place smooth batter in cupcake molds with the cupcake liners about halfway full.

7

Bake in a preheated oven at 100 degrees Celsius for about 15 to 20 minutes until almost set.

8

Fill the top half of the cupcake liners with coconut batter and bake for about 15 to 20 minutes until set. Cool and serve.

Leche Flan Macaroons

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