Coconut whoopies with lemon curd

Name: coconut whoopies with lemon curd
Cook time: 30 min
Total time: 55 min
Yield: 12
Cuisine: American
Ingredients: 125 g unsalted butter or margarine; 150 g white caster sugar; 1 tl vanilla aroma; 1 medium sized egg; 2 tl baking powder; 300 g wheat flour; 330 ml Full Milk; 50 g grated coconut; 12 el lecurd

Whoopies of dough with coconut and a filling of lemon curd.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 180 ° C.
Put the butter, sugar and vanilla flavor in a bowl and beat with a mixer into a creamy mixture. Mix the egg through.
Sift the baking powder and flour over a bowl.
Spatula around and a part of the flour mixture and milk through the butter mixture. Continue until everything is mixed until a firm batter.
Mix in the coconut.
Line 2 baking trays with baking paper. Use 2 tablespoons (or ice cream roll) to make 24 round mounds of batter on 2 baking trays. Ensure sufficient distance.
Bake the cakes in the oven for about 12 minutes. Change the baking plates halfway through the oven time. Remove from the oven and allow to cool.
On the flat side of 12 cakes, spoon a tablespoon of lemon curd. Push the other 12 cupcakes carefully.