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Mini Raspberry and Coconut Cupcakes Recipe


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     Mini Raspberry and Coconut Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   2 dz

3 tbs almond meal
1/2 c flaked coconut
1 1/2 c confectioners' sugar, sifted
1 1/2 c all-purpose flour
1 tsp baking powder
1 stick sweet butter, melted
5 egg whites
1 c fresh or thawed, frozen raspberries
2 tbs shredded coconut

Preheat the oven to 375. Place 24 mini ceramic baking cups on a cookie sheet.
In a large bowl, combine the almond meal, coconut, confectioners' sugar, flour and baking powder. Stir in the butter, followed by the egg whites.
Spoon the mixture into the cups. Drop a raspberry and some of the shredded coconut on top of each cupcake. Bake for 12 to 15 minutes. Remove the cups from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Store in an airtight container for up to 2 days, or freeze in sealed containers for up to 3 months.
Variation- Mini Lime, Mange and Coconut Cupcakes. Prepare the basic cupcake recipe, substituting 1/2 cup finely chopped fresh or frozen mango and 1 tablespoon finely grated lime zest for the raspberries.

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