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Coconut cupcakes with raspberry apple syrup

Helen
  • 30 minutes
  • Serves 7

INGREDIENTS

2

eggs (separated)

60 g

caster sugar ((scant 1/3 cup))

25 g

desiccated coconut ((scant 1/2 cup))

25 g

ground almonds ((scant 1/4 cup))

zest of half a lemon

1/2 tsp

ground cinnamon

25 g

caster sugar ((2 tbsp))

65 milliliters

apple juice ((1/4 cup))

75 g

raspberries ((generous 1/2 cup))