Cupcakes with raspberries and coconut
Cakes in formCook time: 0 min.
Servings: 18 pcs
Servings: 18 pcs
Ingredients for Cupcakes with raspberries and coconut
| 120 | g | Margarine, melted |
| 125 | g | Raspberries (fresh or frozen) |
| 175 | g | Icing sugar |
| 200 | g | Wheat flour (preferably with high protien) |
| 2-2.5 | tsp | Baking soda |
| 2-2.5 | tbsp | Desiccated coconut |
| 3 | tbsp | Ground almond |
| 5 | Egg whites |
Instructions for Cupcakes with raspberries and coconut
To prepare the Cupcakes with raspberries and coconut recipe, please follow these instructions:
Heat the oven up to 200C.
Mix the ground almonds, coconut flour, flour, flour and baking soda in a large bowl.
Stir the melted margarine in and then egg whites.
Distribute the dough into baking. Put a raspberry on top with a little coconut flour.
Bake the cakes for 12-15 min.
Remove the molds from the oven and let them cool off for 5 to 10 minutes.
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