Recipe For Cooking Coconut And Raspberry Cupcakes

Toaster Oven Cakes :: Cupcakes

Coconut and Raspberry C.cakes

4 eggs
2/3 C. sugar
1 1/4 C. flour
1 tea. baking powder
2/3 C. flaked coconut
1/2 C. unsalted butter, melted
1/4 C. raspberry preserves
Confectioners’ sugar, for dusting

Preheat oven to 425 degrees F. Butter or line C.cake pans.

In a lrg. bowl, whisk eggs and sugar together until the mixture is thick and pale and forms a ribbon when whisk is lifted.

Sift the flour and baking powder together and fold into the egg mixture alternately with the coconut. Fold in the melted butter then chill in refrigerator for 25 min.

Place 2 tea. of the batter into the prepared pans, dot 1/2 tea. of preserves in the center of each, then top with another 2 tea. of batter so that each muffin C. is three-fourths full.

Bake for 5 min., reduce heat to 400 degrees F and bake for a further 5 to 7 min., or until risen and golden. Turn out onto wire racks to cool completely. Dust with powderedsugar.