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#BREAKTIME COCONUT COOKIES NUTRITION FACTS FULL#

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#BREAKTIME COCONUT COOKIES NUTRITION FACTS FULL#

You can also sift the flour first then scoop.If you are not happy with a purchase you make at our stores, simply return it in its original condition, with proof of purchase, within 30 days and we’ll give you a full refund or replacement.*Ĭustomers are advised that refunds and credit notes will only be given where proof of purchase (receipt, credit card statement, etc) is provided. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra.

You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g.

I always weigh ingredients, especially the flour and butter.

The mixture will make 10-11 muffins, I tried 12 but it was a bit tricky.

If you use butter the cupcakes will take 19-22 minutes. I baked the cupcakes at 400☏ (200☌) for 16 minutes, because I used margarine. You may need to add or reduce the suggested temperature depending on your oven.

Please note that oven temperatures are given as a guideline only.

Cup measures based on 1 cup = 125g flour so that would be the US cup of 240ml, not the Australian Cup.

**I weigh the flour and butter, I do not use cup measures as the weight of a cup of flourtends to vary based on individual interpretation or publication, (from 125g to 130g to 155g per cup).

Lightly coat the top of each cupcake with coconut then finish with a halved cherry Brush the warmed jam over the top of each cupcake.

To decorate: warm the raspberry jam in the microwave for a few seconds.Leave 5 minutes then transfer to wire rack to cool. Bake in the centre of the oven for about 14-20 minutes until well risen and golden, or until a toothpick inserted into the cake comes out clean.Beat for about 2 minutes until smooth then spoon into paper cases. Sift flour into a bowl and add the butter, sugar, eggs and vanilla extract.Line a medium 12-hole muffin tin (tray) with 10-12 paper cases. Preparation time: 15 minutes Baking time: 16-20 minutes Makes: 10-11 muffins They can be served with tea or coffer, as a snack, or as dessert with custard. (lightly indeed, I fully packed the top with shredded coconut) Lightly coat the top of each cupcake with coconut. Warm the raspberry jam in the microwave for a few seconds. Leave 5 minutes ( I baked the cupcakes at 400☏ (200☌) for 16 minutes, because I used margarine, If you use butter it will take a little longer-about 19-22 minutes) Then I beat with the hand mixer for about 2 minutes until smooth, then spooned into paper cases.īake in the centre of the oven for about 14-16 minutes until well risen and golden, or until a toothpick inserted in the centre of the cake comes out clean. I use a hand mixer, so I first stirred the ingredients using a wooden spoon to avoid splattering, Please, always remember to assemble all ingredients before you start.Ĭombine the flour, butter, sugar, eggs and vanilla extract in a mixing bowl.

20g (¼ cup) desiccated or shredded coconut (this is the weight for shredded coconut).

2 medium eggs (3 eggs, if you use butter, please).

125g (4½oz) softened tub margarine (If you use butter, please add 3 eggs).

I ate mine for dessert, with with homemade custard. Today I want to share with you a simple recipe for cupcakes topped with raspberry jam and coconut. I always end up making a smoothie I didn’t plan for, or throwing them in the freezer to save them from spoiling. The only thing that exasperates me, is, how quickly they perish. They are high in fiber and are an excellent source of vitamin C. Raspberries are one of my favourite fruits. The rain is pouring and thank God for first time in many years I have a green lawn and I don’t have to worry about watering. I have just woken up and yes, the sky is grey and it continues to growl. I was actually writing this last night and then, I feel asleep. How did you start your week? We had a long weekend, so I am still in the holiday mood. It reminds me of the early days in school when the phrase “it was a dark and stormy night” was the popularly used to start a story. We are having rain right now with big gusts of wind.