Coconut Cupcakes

  • Active Time 20m
  • Total Time 55m

Makes about 24

Make simple cupcakes with just six ingredients. Just be sure to leave a little time to chill the batter before baking.

ingredients

  • 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

directions

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 the 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.

RecID 2839

nutrition information per serving

98 calories; 6g total fat; 46mg cholesterol; 28mg sodium; 10g carbohydrates; 0g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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