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Coconut Cupcakes

Source: Dessert - The Grand Finale
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Rating: 3   Reviews: 11 See Reviews
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Active Time:  20 Minutes
Total Time:  55 Minutes
  Makes about 24
Make simple cupcakes with just six ingredients. Just be sure to leave a little time to chill the batter before baking.
4 eggs
2/3 cup sugar
1 1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 cup flaked coconut
8 tablespoons unsalted butter, melted
Coconut Cupcakes Recipe at
Grease two 12-cup cupcake pans, or fit the cups with paper liners.

Combine the eggs and sugar in a large bowl. Beat until the mixture is thick and pale, and forms a ribbon. Sift the flour with the baking powder and fold into the egg mixture alternately with the coconut, folding in the melted butter with the last batch. Chill for 25 minutes, or until the mixture thickens slightly. Meanwhile, preheat oven to 450 degrees F.

Divide the mixture among the cupcake pans, filling them two-thirds full. Bake for 5 minutes. Reduce the oven temperature to 400 degrees F and bake for 5-7 minutes, or until risen and golden. Remove from oven and cool.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 24
Calories: 98
Fat. Total: 6g
Protein: 2g
Carbohydrates, Total: 10g
Sodium: 28mg
% Cal. from Fat: 55%
Cholesterol: 46mg
Spotlight Recipe Review See all 11 reviews »

Rating: 3
by: NANCY Reviewed: 06/10/2013
I will make these again.
I saw the recipe this morning and had to try it right away. The flavor was good, the texture was a little better than ok, but the size was really small. Because I wanted to try these I did half a recipe for the first time. Instead of a dozen it made 9 small cupcakes. Next time I will use the full recipe to make a dozen unlike the 2 dozen the recipe calls for.
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