Wednesday, April 20, 2011

Little Coconut & Raspberries Cakes

Desiccated Coconut & Raspberries Cupcakes

Makes 12 regular size cupcakes

125g unsalted butter, melted
25g ground almond
75g desiccated coconut
275g icing sugar, sifted
75g plain flour
1/2 teaspoon baking powder
5 large egg whites
100g raspberries

1. Preheat the oven to 180 C/fan 160 C/gas 4.

2. Line muffin pan with cupcake linings.

3. This couldn't be easier. Simply mix together everything, apart from the raspberries, until smooth. Spoon into the paper cases and divide the raspberries among the cakes, pressing them lightly on to the surface.

4. Bake for 25-30 minutes, until the cakes are golden and just springy to touch in the middle.

5. Remove from the oven and cool slightly before removing from the tin. Serve warm or cold. The cakes will keep in an airtight container for a few days and still remain really moist and yummy.

Observation: Baking time varies with the consistency of the egg whites. Thicker egg whites requires less baking time.

Recipe by Jo Pratt and is taken from

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