• 40g Dried coconut
• 200g All-purpose flour (Maida)
• 175g Icing sugar
• 115g Melted butter
• 3 tbsp Almonds
• 1 tsp Baking powder
• 5 Egg whites
• 12 Raspberries
How to make
Mix mix coconut, flour, sugar, baking powder and almond, in a bowl.
Stir melted butter into the mixture.
Whisk egg whites into the same.
Pour the mixture into the cupcake cases, and place a raspberry on top of each cupcake.
Make sure the oven is already pre-heated to 190oC.
Bake this mixture for 12 to 15 minutes.
Let the cupcakes cool, before serving them.