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Peach and coconut cup cakes
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Perfect for impromptu gatherings.
Ingredients:
  • 125g unsalted butter, chopped
  • 187.50 ml dessicated coconut
  • 225.00 gm icing sugar, sifted, extra for dusting
  • 187.50 gm self raising flour, sifted
  • 4 egg whites
  • 2 peaches, stone removed and flesh chopped
Instructions:
  • Preheat the oven to 170°C. Melt the butter in a saucepan over medium heat until completely melted. Set aside.
  • In a large bowl, create a well in the center of coconut, icing sugar, and flour. Fold in eggs, egg whites, and melted butter until fully combined, then gently mix in peaches.
  • Prepare a 3/4 cup capacity 12-hole muffin pan by lining it with 8 muffin cases. Fill each lined hole with the mixture and bake for 25-30 minutes until golden and cooked through. Let them cool completely, then sprinkle with icing sugar before serving if desired.

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