Ingredientes para Coconut And Raspberry Cupcakes
- 2 large eggs
- 150g granulated sugar
- All Purpose Flour
- 2 teaspoons baking powder
- Flaked Coconut
- Unsalted Butter
- Raspberry Preserves
- Icing sugar, for dusting
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Cómo preparar Coconut And Raspberry Cupcakes
- Preheat oven to 220°C (425°F).
- Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 large eggs and 150g granulated sugar until thick, pale, and ribbon-like.
- In a separate bowl, sift together 150g all-purpose flour and 2 teaspoons baking powder.
- Gently fold the dry ingredients into the wet ingredients, alternating with 100g desiccated coconut, in three additions.
- Stir in 50g melted unsalted butter.
- Cover the batter and chill in the refrigerator for 25 minutes.
- Fill each cupcake liner about 2/3 full with batter.
- Add ½ teaspoon of seedless raspberry preserves to the center of each cupcake.
- Top with remaining batter to fill liners ¾ full.
- Bake for 5 minutes at 220°C (425°F), then reduce oven temperature to 200°C (400°F) and bake for another 5-7 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Dust with icing sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
24g
Fat
12g
Carbs
3g