Coconut and Raspberry Cupcakes – a delicious recipe with eggs, sugar, flour, baking powder, flaked coconut, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425*F (220*C).
2
Butter 3 cupcake, or mini (1 1/2 to 2 TBS capacity) muffin pans or fit with paper liners.
3
If you do not have enough pans, the cakes can be cooked in batches instead.
4
In a large bowl, whisk the eggs and sugar together until the mixture is thick and pale and forms a ribbon.
5
sift the flour and baking powder together and fold into the egg mixture alternately with the coconut.
6
Fold in the melted butter, cover and then chill in the refrigerator for 25 minutes.
7
Place 2 teaspoons of the batter into the prepared pans, dot 1/2 teaspoon of preserves in the center of each, then top with another 2 teaspoons of batter so that each muffin cup is 3/4 full.
8
Bake for 5 minutes, then reduce the oven temperature to 400*F (200*C) and bakd for a further 5 to 7 minutes, until risen and golden.
9
Turn out onto racks to cool completely.
10
Dust with icing sugar and serve.
613
kcal
Calories
33
g
Fat
64
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 eggs, ⅔ cup sugar, 1 ¼ cups all-purpose flour, 1 teaspoon baking powder, and more.
Yes, Coconut and Raspberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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