Cherry And Coconut Muffins
These delightful cherry and coconut cupcakes are a perfect treat for any occasion. With a moist and fluffy texture, a burst of fruity cherries, and a hint of tropical coconut flavor, these cupcakes are sure to impress your friends and family. Easy to make and even easier to enjoy, these cupcakes are a delightful addition to any gathering or as a sweet treat just for you.
— Constant Cookbook
Ingredients
- 225g/8oz caster sugar
- 225g/8oz butter
- 2225g/8oz plain flour
- 4 eggs
- i tsp baking powder
- 250g/9oz cherries (can be fresh or glace or frozen) if frozen please thaw
- 200g/7oz dessicated coconut
Instructions
- preheat the oven to 175c/300/f gas 4
- place all your ingredients into a bowl keeping back the cherries and coconut and use an electric whisk to beat together for at least 2-3 minutes
- add your coconut and quarter your cherries leaving 18 out to top before putting in the oven
- place mix in cupcake cases and place whole cherries on top of the mixture
- bake in the oven for 20 minutes or till skewer comes out clean. place on a colling rack when cooled these can be frozen for 3 months in an air tight container or last 2 days if not freezing
Yield
Makes 18 cakes
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