Coconut Cupcake
Ingredients
All-purpose flour 200g
Desiccated coconut 40g
Icing sugar 175g
Melted butter 115g
Ground almonds 3 tbsp
Baking powder 1 tsp
Egg whites 5
Raspberries 12
Directions
Preheat oven to 190oC. Line 12 cupcake pans with paper liners.
Combine coconut, flour, sugar, baking powder and almond in a large mixing bowl. Add melted butter to the above and stir. Add egg whites and mix well.
Divide the mixture equally and spoon cupcake batter into paper liners until 1/2 to 2/3 full. Top each cake with a raspberry.
Bake for 12 to 15 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely.
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