Coconut Cupcake

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Coconut Cupcake is a popular Easter recipe. Learn how to make/prepare Coconut Cupcake by following this comfortable recipe.
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Coconut Cupcake Recipe • 40g Desiccated coconut
• 200g All-purpose (plain) flour
• 175g Confectioners (icing) sugar
• 115g Melted butter
• 3 tbsp Ground almonds (or hazelnuts)
• 1 tablespoon Baking powder
• 5 Egg whites
• 12 Raspberries
Pre-heat oven to 190oC.
Line a 12 cupcake cooking pan with cupcake papers.
In a bowl, mix coconut, flour, sugar, baking powder and almond.
Add melted down butter to the above and stir.
Add egg whites and mix well.
Divide the mixture evenly among the cake cases.
Top each cake with a raspberry.
Now bake for 12 to 15 minutes.
Leave to cool for a few minutes before at last shifting it to a wire rack.
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