Cranberry Coconut Pistachio Cakes
Cranberries are one of the few fruits native to North America.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Cranberry Coconut Pistachio Cakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a muffin tin or line with cupcake liners.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually mix in the dry ingredients until just blended. Fold in the cranberries, shredded coconut, and pistachios.
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Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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While the cakes are baking, prepare the glaze by whisking together the powdered sugar, lemon juice, and milk until smooth.
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Once the cakes are done, remove them from the oven and let them cool in the tin for 10 minutes. Then transfer them to a wire rack to cool completely.
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Drizzle the glaze over the cooled cakes and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 38g13%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
