Coconut and Raspberry Cupcakes
"These cupcakes are delicious little bites, perfect for little girls tea parties. Even us big girls can't resist them. I prefer to use seedless raspberry preserves in these. Bet you can't eat just one!"
- Ready In:
- 42mins
- Ingredients:
- 8
- Yields:
-
32 cakes
ingredients
- 4 eggs
- 2⁄3 cup sugar
- 1 1⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 2⁄3 cup flaked coconut
- 1⁄2 cup unsalted butter, melted
- 1⁄4 cup raspberry preserves
- icing sugar, for dusting on top of finished cakes
directions
- Preheat oven to 425*F (220*C).
- Butter 3 cupcake, or mini (1 1/2 to 2 TBS capacity) muffin pans or fit with paper liners.
- If you do not have enough pans, the cakes can be cooked in batches instead.
- In a large bowl, whisk the eggs and sugar together until the mixture is thick and pale and forms a ribbon.
- sift the flour and baking powder together and fold into the egg mixture alternately with the coconut.
- Fold in the melted butter, cover and then chill in the refrigerator for 25 minutes.
- 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.
- 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.
- Turn out onto racks to cool completely.
- Dust with icing sugar and serve.
Questions & Replies
-
How do you prevent the raspberry filling from sinking to the bottom of the cupcake?
Reviews
-
Delicious! I followed the recipe as written. I used a regular sized cupcake tin, since that's what we have. All of the guests raved about them and begged to take both the leftovers and the recipe home!
RECIPE SUBMITTED BY
MarieRynr
Chester, 0
