125gr butter ½ cup castor sugar 3 large egg yolks 1 teaspoon vanilla essence 1 tablespoon instant coffee powder 2 teaspoon warm water 1 cup cake flour 1½ teaspoon b.powder ½ cup milk Pinch of salt
Macaroon Mixture 3 large egg whites ½ cup castor sugar 1 cup desicated coconut Method: Beat whites till firm, gradually add sugar and beat til soft peaks form. Mix in coconut.
Cream butter and sugar. Add yolks and essence, beat. Dissolve coffee wit warm water and add to above. Add dry ingr and milk and beat until well combined. Spoon 1 teaspoon cake batter and spread at the bottom of cupcake case, then put 1 teaspoon coconut mixture and 1 teaspoon cake batter again, spread it over the macaroon mixture covering it completely. Bake in pre heated oven on 180deg for about 20 to 25 minutes
INFO & TIPS
If there is leftover Macaroon mixture, add chopped almonds.
Spoon them into small cupcake cases or foil cups and bake.