Coconut and Raspberry Cupcakes Recipe

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Coconut and Raspberry Cupcakes
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Ingredients:

Directions:

  1. Preheat oven to 425*F (220*C).
  2. Butter 3 cupcake, or mini (1 1/2 to 2 TBS capacity) muffin pans or fit with paper liners.
  3. If you do not have enough pans, the cakes can be cooked in batches instead.
  4. In a large bowl, whisk the eggs and sugar together until the mixture is thick and pale and forms a ribbon.
  5. Sift the flour and baking powder together and fold into the egg mixture alternately with the coconut.
  6. Fold in the melted butter, cover and then chill in the refrigerator for 25 minutes.
  7. Place 2 teaspoons of the batter into the prepared pans, 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 3/4 full.
  8. Bake for 5 minutes, then reduce the oven temperature to 400*F (200*C) and bakd for a further 5 to 7 minutes, until risen and golden.
  9. Turn out onto racks to cool completely.
  10. Dust with icing sugar and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 228.03 Kcal (955 kJ)
Calories from fat 114.85 Kcal
% Daily Value*
Total Fat 12.76g 20%
Cholesterol 89.87mg 30%
Sodium 28.2mg 1%
Potassium 111.11mg 2%
Total Carbs 24.84g 8%
Sugars 10.28g 41%
Dietary Fiber 0.74g 3%
Protein 4.12g 8%
Vitamin A 0.1mg 4%
Iron 0.7mg 4%
Calcium 37.4mg 4%
Amount Per 100 g
Calories 354.8 Kcal (1485 kJ)
Calories from fat 178.7 Kcal
% Daily Value*
Total Fat 19.86g 20%
Cholesterol 139.84mg 30%
Sodium 43.87mg 1%
Potassium 172.88mg 2%
Total Carbs 38.65g 8%
Sugars 15.99g 41%
Dietary Fiber 1.15g 3%
Protein 6.41g 8%
Vitamin A 0.2mg 4%
Iron 1mg 4%
Calcium 58.2mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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