3 tbsp. almond cereal
1/2 cup (2 1/2 oz.) flakes coconut
1 1/2 cup confectioners' sugar, sifted
1 1/2 cup all-purpose flour
1 tsp. baking powder
1/2 cup (1 stick) sweet butter, melted
5 egg whites
1 cup fresh or thawed, frozen raspberries
2 tbsp. shredded coconut
Preheat oven to 375ยบ F. Place 24 ceramic baking cups on a cookie sheet.
In large bowl combine the almond cereal, coconut, confectioners' sugar, flour, and baking powder. Stir in the butter, followed by egg whites.
Spoon the mixture into the cups. Drop a raspberry and shredded coconut on top of each cupcake. Bake for 12 to 15 minutes. Remove the cups from the oven and cool for about 5 minutes. Then remove the cupcakes and cool on a rack.
Overall these cupcakes are not so hard to make, maybe having the time to go to the store to go get the ingredients takes time but making them wont take longer than 45 minutes. Also, it does not contain a lot of sugar which makes this recipe three times better because its not only good its healthy!
Do we need to use ceramic cups for these cupcakes?
ReplyDeleteCan you make these cupcakes in a regular cupcake tin with cupcake cups? Or will doing that change the taste and the consistency of the cupcake?