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Easter cupcakes
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 626
  • Fat about 45g
  • Carbohydrates about 44g
  • Protein about 9g
This is needed
This is needed for 12 piece
  • 2 ripe bananas
  • 1 cup sour single cream (200 g)
Cake batter
  • 1 cup sugar (200 g)
  • 150 g butter, soft
  • 2 pinches salt
  • 3 eggs
  • 1 tsp baking powder
  • 2.5 cups coconut flakes (200 g)
  • 2 cups white flour (250 g)
  • 200 g double cream cheese
  • 100 g coconut strips
  • 70 g icing sugar
  • 125 g butter, soft
  • some sugar eggs
  • 12-hole muffin tin (each hole approx. 7 cm in diameter), Bowl, Cooking spoon, Fork, Knife, Mixer, Piping bag, Rubber spatula, Teaspoon, Whisk, Cutting board, Kitchen scales
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And that's how it's done
And that's how it's done
Peel the bananas, break into pieces, place in a bowl, mash with a fork. Add the sour single cream, mix together. , set aside. Rinse and dry the single cream pot, use as a measuring cup.
Cake batter
Place the butter in a bowl, whisk in the sugar and salt using the whisk attachment on a hand mixer. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Mix in the mashed bananas. Mix the flour, coconut flakes and baking powder, fold into the mixture using a rubber spatula. Line the muffin tin with paper cases. Spoon the cake batter into the muffin cases.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack.
Toast the coconut strips in a frying pan without any oil until golden brown, leave to cool. Place the butter in a bowl and add the icing sugar. Using the whisk on a hand mixer, beat for approx. 2 mins. until light and creamy. Stir in the cream cheese. Transfer the frosting to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes. Break the coconut strips into pieces, scatter on top, decorate with the sugar eggs.