Coconut Cupcakes

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These fluffy, delicious cupcakes can be decorated to suit any occasion.

  • Prep time: 10 min
  • Makes: 12 cupcakes
  • Cook time: 18-20 min

Nutritional Information

PER SERVING (1 cupcake)

  • Calories 109
  • Fat 4 g
  • Cholesterol 0 mg
  • Carbohydrates 18 g
  • Dietary Fibre 0 g
  • Protein 2 g

Ingredients

1/2 cup / 125 g
Naturegg Simply Egg Whites cracked egg whites, well shaken
1/2 cup / 125 ml
granulated sugar
1/4 cup / 50 ml
packed light brown sugar
3/4 cup / 175 ml
unsweetened desiccated coconut
1/2 cup / 125 ml
cake and pastry flour
1/2 tsp / 2 ml
vanilla

Directions

  1. Beat liquid egg whites until soft peaks form. Gradually beat in both sugars and continue beating until very stiff shiny peaks form.

  2. Fold in coconut, flour and vanilla. Spoon into muffin tins lined with paper cups.

  3. Bake at 375°F (190°C) 18-20 minutes or until golden brown. Cool on rack.

This recipe was made with:

Naturegg Simply Egg Whites

Made from 100% pure egg whites. We mean simple.

Learn More

Tips: Whipping

Many chefs claim that using a copper bowl (considered a "reactive" bowl) will promote firm, glossy peaks and prevent over-whipping.

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