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Coconut & Raspberry Cupcakes

Source: Close-up on Cakes
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  50 Minutes
  Makes 32
4 eggs
2/3 cup 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
Coconut & Raspberry Cupcakes Recipe at
Preheat the oven to 425 degrees F.

Butter 3 cupcake or mini (1 1/2-2 tablespoon capacity) muffin pans or fit with paper liners. If you do not have enough pans, the cakes may be cooked in batches instead.

In a large bowl, whisk the eggs and sugar together until the mixture is thick and pale and forms a ribbon. 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 the refrigerator for 25 minutes.

Place 2 teaspoons of the batter into the prepared molds, 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 the heat to 400 degrees F and bake for a further 5-7 minutes, or until risen and golden. Turn out onto wire racks to cool completely.

Dust with the sugar and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Raspberry Desserts
 Bundles of Joy: Cupcakes
Nutrition Facts per Serving
Yield:   Makes 32
Calories: 83
Fat. Total: 4g
Protein: 1g
Carbohydrates, Total: 10g
Sodium: 21mg
% Cal. from Fat: 43%
Cholesterol: 34mg
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Paula Reviewed: 06/16/2009
Great except the jam fell to the bottom
Everyone raved about these cupcakes...even though the jam fell to the bottom! There MUST be some way to keep the jam in the middle of these cakes, but I don't know how...Also...the batter barely made 9 normal size cupcakes...definitely short of the 32 as advertised!
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