coconut and raspberry cupcakes

Directions

1. 1

   Coconut and Raspberry Cupcakes 4 eggs 2/3 cup granulated sugar 1 1/4 cups all-purpose flour 1 teaspoon baking powder 2/3 cup flaked coconut

2. 2

   Butter or line cupcake pans

3. 3

   In a large bowl, whisk eggs and sugar together until the mixture is thick and pale and forms a ribbon when whisk is lifted

4. 4

   Sift the flour and baking powder together and fold into the egg mixture alternately with the coconut

5. 5

   Fold in the melted butter then chill in refrigerator for 25 minutes

6. 6

   Place 2 teaspoons of the batter into the prepared pans, dot 1/2 teaspoon of preserves in the center of each, then top with another 2 teaspoo

7. 7

   Bake for 5 minutes, reduce heat to 400 degrees F and bake for a further 5 to 7 minutes, or until risen and golden

8. 8

   Turn out onto wire racks to cool completely