Peach and coconut cup cakes

Makes

8

Equipment

You will need 8 muffin cases.

Ingredients

• 125g unsalted butter, chopped
• 3/4 cup dessicated coconut
• 1 1/2 cups icing sugar, sifted, extra for dusting
• 1 1/4 cup self raising flour, sifted
• 1 egg, lightly beaten
• 4 egg whites
• 2 peaches, stone removed and flesh chopped

• Method

  1. Preheat oven to 170°C. Place butter in a saucepan over medium heat. Heat until fully melted. Remove and set aside.
  2. Place coconut, icing sugar and flour in a large bowl and make a well in the center. Fold egg, egg whites and melted butter into the mix until fully combined then fold through peaches.
  3. Line a 3/4 cup capacity 12-hole muffin pan with 8 muffin cases. Spoon the mixture into each lined hole and bake for 25-30 minutes or until golden and cooked through. Remove from oven and cool completely. Dust with icing sugar before serving if desired.