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.
