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Fresh Living Network
Coconut cupcakes with Italian meringue icing

Coconut cupcakes with Italian meringue icing

Something a little different.
18
RECIPE TYPE:Baked goods
 
ENERGY 1565KJ
CARB 31g
PROTEIN 4g
FAT 25g
Method
  • Preheat oven to 180°C.
  • Line 1 or 2 muffin tins with paper cups.
  • Cream butter and sugar together until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Fold in flour, coconut and coconut essence. Fill cups three quarters full.
  • Bake for 20-25 minutes, or until golden and cooked through.


Icing:

  • Pour sugar and water into a saucepan and cook over a low heat until granules have dissolved.
  • Boil sugar mixture until thickened.
  • Whisk egg whites until stiff, then, while beating continuously, pour hot syrup in a thin stream into egg whites.
  • Beat until thick and glossy.
  • Ice cupcakes and serve scattered with coconut.


More good ideas:

  • Add the zest of 1 or 2 limes when creaming butter and sugar.
  • Use toasted, flaked almonds in place of coconut garnish.
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Read our recipe disclaimer here

EXCLUSIONS

Dairy free Dairy free Dairy free Dairy free

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