Biscuit Cupcakes: A Sweet Family Treat for Moms and Kids in Bali
Enjoying Bali with your family? These biscuit cupcakes are a delightful and easy-to-make treat that your kids will love.
Inspired by tropical flavors, this recipe uses locally sourced ingredients to create a dessert that’s both fun and flavorful, perfect for moms and kids visiting or living in Bali.
Table of Contents:
What Are Biscuit Cupcakes?
Biscuit cupcakes are a playful twist on traditional cupcakes, combining crushed biscuits with a soft and moist cake base. They are versatile and easy to customize, making them a favorite for kids and adults alike.
Balinese Inspiration for Biscuit Cupcakes
Incorporating tropical flavors like coconut, pandan, and local spices, these cupcakes are a Balinese take on a classic dessert. Using ingredients such as palm sugar and freshly grated coconut enhances the flavor while keeping the cupcakes light and unique.
Ingredients for Kids (Serves 4)
For the Cupcakes:
100g plain biscuits, crushed
100g all-purpose flour
50g grated coconut
100g palm sugar (or brown sugar)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
2 large eggs
100ml coconut milk
50g melted butter
1 teaspoon vanilla extract
For the Topping:
Whipped cream or buttercream
Sprinkles or toasted coconut flakes
Optional: Edible tropical flowers for garnish
Step-by-Step Recipe Guide
Prepare the Ingredients:
Crush 100g of plain biscuits into fine crumbs. You can use a food processor or place the biscuits in a sealed plastic bag and roll with a rolling pin until finely crushed.
Grate 50g of fresh coconut or use desiccated coconut if fresh is unavailable.
Measure all-purpose flour, palm sugar, and baking powder, ensuring even quantities for perfect consistency.
Combine the Dry Ingredients:
In a large mixing bowl, whisk together the crushed biscuits, 100g of all-purpose flour, 50g of grated coconut, 1 teaspoon baking powder, and 1/2 teaspoon ground cinnamon. This ensures even distribution of the raising agent and spices.
Mix the Wet Ingredients:
In another bowl, whisk 2 large eggs until fluffy. Add 100ml of coconut milk, 50g melted butter, 100g palm sugar, and 1 teaspoon vanilla extract. Whisk until smooth and well incorporated.
Combine Wet and Dry Mixtures:
Gradually pour the wet mixture into the dry ingredients while stirring gently. Fold the batter carefully to maintain airiness. The mixture should have a thick yet pourable consistency.
Prepare the Cupcake Liners:
Line a muffin tin with paper liners or grease it lightly with coconut oil. Fill each liner about 3/4 full with the batter to allow room for rising.
Bake the Cupcakes:
Preheat the oven to 180°C (350°F) and bake the cupcakes for 18-20 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
Cool and Decorate:
Let the cupcakes cool on a wire rack before decorating. Top each cupcake with whipped cream or buttercream, then add sprinkles, toasted coconut flakes, or edible flowers.
Tips for a Bali-Style Presentation
Coconut Shell Serving Plates: Serve the cupcakes on halved coconut shells for a rustic tropical vibe. These eco-friendly plates enhance the visual appeal while connecting to Bali’s island culture.
Decorative Banana Leaf Trays: Arrange the cupcakes on a tray lined with banana leaves. Cut the leaves into round or decorative shapes to mimic traditional Balinese serving styles.
Tropical Toppings: Top the cupcakes with thin slices of fresh tropical fruits like mango, pineapple, or dragon fruit. Add a drizzle of palm sugar syrup for a glossy finish.
Add Edible Flowers: Decorate with edible flowers such as hibiscus or marigold, which are often used in Balinese ceremonies, to add a splash of color and cultural authenticity.
Tiered Bamboo Display: Present the cupcakes on a bamboo tiered tray, often used in Balinese events, to give them a festive and traditional look.
Detailed Recipe Overview and Cost for Bali Families
Preparation Time: 10 minutes
Baking Time: 20 minutes
Difficulty Level: Easy
Servings: 4 (Kid-sized portions)
Calories Per Serving: 200 kcal
Nutrition Facts (Per Serving):
Calories
200 kcal
Fat
8g (3g saturated fat)
Cholesterol
45mg
Sodium
100mg
Carbohydrates
30g (15g sugars, 2g fiber)
Protein
4g
Estimated Cost in Bali: IDR 50,000 – 70,000
Ingredients Substitution Options:
Use honey instead of palm sugar for a milder sweetness.
Replace grated coconut with desiccated coconut if fresh is unavailable.
Allergen Information:
Contains eggs, dairy, and gluten; not suitable for those with these allergies.
FAQs About Biscuit Cupcakes in Bali
Q1: Can I replace butter with coconut oil in this recipe?
A: Yes, using coconut oil not only aligns with Balinese flavors but also makes the cupcakes lighter and dairy-free.
Q2: Are Balinese biscuits suitable for this recipe?
A: Absolutely! Local plain biscuits like Marie biscuits are ideal for crushing and add an authentic Balinese touch.
Q3: What’s the best way to make these cupcakes festive for Balinese ceremonies?
A: Decorate them with palm sugar syrup, toasted coconut flakes, and edible marigold petals to align with Balinese festive traditions.
Q4: Where can I find grated fresh coconut in Bali?
A: Fresh coconut is readily available in local markets like Badung Market, or you can purchase grated coconut from supermarkets like Pepito or Bali Buda.