Coconut cupcakes

Recipe from: 1/14/1999 12:00:00 AM
Ingredients 7
Servings 12


  • 4
    egg whites
  • pinch salt
  • 190
    castor sugar
  • 375
  • 125
    shelled almonds, finely chopped in a food processor
  • 30
    cake flour
  • 5
    finely grated orange rind


Preheat the oven to 180 °C and place 12 paper cups in the hollows of a muffin in. Beat the egg whites and salt together until soft peaks are formed. Gradually beat in 125 ml (1/2 c) of the castor sugar, beating until stiff. Mix the coconut, remaining castor sugar, finely chopped almonds, flour and orange rind in a separate bowl and fold into the egg whites. Divide the mixture between the paper cups and bake for about 25 minutes until lightly browned. Remove from the tin and cool on a cooling rack.

Read more on: bake  |  fruit

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