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Coconut and Raspberry Cupcakes

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“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
YIELD:
32 cakes
UNITS:
US

Ingredients Nutrition

Directions

  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.

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