Coconut Cupcakes

These fluffy, delicious cupcakes can be decorated to suit any occasion.

nutritional info

Nutritional Information

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1/2 cup / 125 g	Naturegg Simply Egg Whites cracked egg whites, well shaken
1/2 cup / 125 ml	granulated sugar
1/4 cup / 50 ml	packed light brown sugar
3/4 cup / 175 ml	unsweetened desiccated coconut
1/2 cup / 125 ml	cake and pastry flour
1/2 tsp / 2 ml	vanilla

Beat liquid egg whites until soft peaks form. Gradually beat in both sugars and continue beating until very stiff shiny peaks form.
Fold in coconut, flour and vanilla. Spoon into muffin tins lined with paper cups.
Bake at 375°F (190°C) 18-20 minutes or until golden brown. Cool on rack.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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For a new twist on French toast, replace shell eggs with Simply Egg Whites, and top with Greek yogurt and fruit.