co­conut cup­cakes with f luffy meringue ic­ing

donna hay - Fresh + Light - - Light Energy Bars -

1¼ cups (100g) des­ic­cated co­conut

¾ cup (135g) ra­padura sugar

1 cup (140g) whole­meal spelt flour

2 tea­spoons bak­ing pow­der

½ cup (125ml) light-flavoured ex­tra vir­gin olive oil 3 eggs

1 cup (250ml) but­ter­milk

2 tea­spoons vanilla ex­tract toasted co­conut flakes, to serve

meringue ic­ing

3 egg­whites

½ cup (110g) raw caster (su­perfine) sugar Pre­heat oven to 160°C (325°F). Place the des­ic­cated co­conut, sugar, flour, bak­ing pow­der, oil, eggs, but­ter­milk and vanilla in the bowl of an elec­tric mixer and beat for 3 min­utes or un­til well com­bined. Spoon the mix­ture into 12 x ½- cup- ca­pac­ity (125ml) cup­cake tins lined with pa­per cases. Cook for 25 min­utes or un­til cooked when tested with a skewer. Place on a wire rack to cool com­pletely.

To make the meringue ic­ing, place the egg­whites in the clean bowl of an elec­tric mixer and whisk for 1 minute or un­til stiff peaks form. Grad­u­ally add the sugar, 1 ta­ble­spoon at a time, and beat for a fur­ther 2 min­utes or un­til light and glossy.

Spread the ic­ing over the cooled cup­cakes and sprin­kle with co­conut flakes to serve. MAKES 12.

COOK’s NOTE

You can store any of the cup­cakes un-iced in an air­tight con­tainer in the fridge for up to 4 days.

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