Coconut Cupcake

Category : Desserts
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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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