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!!
Steps
Preheat oven to 425f.
Butter 3 cupcake , or mini 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 400f 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.
Ingredients
eggs, sugar, all-purpose flour, baking powder, flaked coconut, unsalted butter, raspberry preserves, icing sugar