Coconut Raspberry Cupcakes
4 eggs
2/3 cup granulated sugar
1 1/4 cups all-purpose flour
1 teaspoon baking powder
2/3 cup flaked coconut
1/2 cup unsalted butter melted
1/4 cup raspberry preserves
Confectioners� sugar for dusting
Preheat oven to 425 degrees F. Butter or line cupcake pans. In a
large 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 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 three-fourths full.
Bake for 5 minutes, reduce heat to 400 degrees F and bake for a
further 5 to 7 minutes, or until risen and golden. Turn out onto
wire racks to cool completely. Dust with confectioners' sugar. |