Coconut Raspberry Cupcakes

By SewingDragonfly

My notes - I have not made these cupcakes yet (3/13/11). I guessed at the amount of the cupcakes that would be made based on the amount of ingredients.

The instructions would indicate that these may be mini cupcakes.

Ingredients

• 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 raspberry preserves
• Confectioner’s sugar for dusting

Preparation

Step 1

Preheat oven to 425 degrees. Grease 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 ½ teaspoon of preserves in the center of each, then top with another 2 teaspoons of batter so that each muffin cup is ¾ full.

Bake for 5 minutes, reduce heat to 400 degrees and bake for a further 5-7 minutes, or until risen and golden. Turn out onto wire racks to cool completely. Dust with confectioner’s sugar.