Coconut Cupcakes

Rate this recipe

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

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

Nutritional Information

PER SERVING (1 cupcake)

  • Calories
    .
    109
  • Fat
    .
    4 g
  • Cholesterol
    .
    0 mg
  • Carbohydrates
    .
    18 g
  • Dietary Fibre
    .
    0 g
  • Protein
    .
    2 g
Back to recipe

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: Baking

Remember, it is essential to cool your angel food cakes upside down to keep their light airy texture.

Baked Alaska

View recipe

Tangerine Almond Crème Brûlée

View recipe
See all recipes