Raspberry and Coconut Cupcakes

Delightful sweet coconut cupcakes bursting with real raspberry flavour.

Delightful sweet coconut cupcakes bursting with real raspberry flavour.

Raspberry and Coconut Cupcakes

Preparation time 20 mins   Baking time 20 mins   Makes 12 standard cupcakes For the cakes: 175g self-raising flour 140g caster sugar 50g desiccated coconut 140g butter, softened ½ tsp vanilla extract 2 large eggs 4 tbsp milk, semi skimmed 140g fresh raspberries For the icing: 125g unsalted butter 350g icing sugar 3 tbsp raspberry coulis (shop bought or homemade) To decorate: Desiccated coconut Fresh raspberries 1 Preheat the oven to 180˚C/Gas Mark 4. Line a 12-hole muffin tin with 12 cupcake cases. 2 Cream together the butter and caster sugar until light and fluffy. Gradually add in the egg and vanilla extract. If the mixture curdles, add a tablespoon of the flour. Sift in the flour and desiccated coconut and gently fold in 4 tbsp milk – the mixture should have a soft dropping consistency. Stir through the raspberries and transfer to a piping bag, then pipe into paper cases three-quarters full. 3 Bake in the oven for 20 minutes until they are well risen. When gently pressed, the sponge should spring back into place. Leave to cool in the tin for 5 minutes, then transfer carefully onto a rack to cool completely before icing. 4 To make the icing, beat together the icing sugar, butter and raspberry coulis to make a light, fluffy icing. Transfer the icing into a piping bag and pipe onto the cooled cupcakes, or spread using a palette knife. Sprinkle with dried coconut flakes and place a fresh raspberry on top to finish.

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