Coconut cupcakes
- Preparation and cooking time
- Total time
- Easy
- Makes 16
Skip to ingredients
- 5 egg whites
- 1/2 tsp cream of tartar
- 150g white caster sugar
- 60g plain flour
- 20g coconut powder
- 250g white caster sugar
- 1 tbsp Malibu
- 2 tsp liquid glucose
- 4 egg whites
- 2 tbsp icing sugar
- red food colouring
Nutrition: per serving
- kcal138
- fat0.8g
- carbs29.8g
- fibre0.3g
- protein2.1g
- salt0.1g
Method
step 1
Heat the oven to 180C/fan160C/gas4. Line 16 small cupcake tins with cases. Whisk the egg whites with the cream of tartar and then gradually add the sugar, beating all the time to make a meringue mixture. Sift the flour and coconut powder together and then quickly fold this into the meringue. Divide between the cases, filling them almost to the top, and bake for 10-15 minutes or until just firm to the touch.
step 2
To make the frosting, put the sugar, Malibu, liquid glucose and egg whites in a bowl set over (but not touching) a pan of simmering water. Whisk until the sugar has dissolved and the mixture heats up. Pour into a larger bowl off the heat and whisk until the mixture is fluffy and thick enough to spread – about 3-5 minutes. Beat in the icing sugar for another minute or so.
step 3
Paint a few lines of red food colouring onto the insides of an icing bag fitted with a star nozzle. Fill with the frosting, then pipe onto the tops of the cakes. The colouring will streak the icing red.
