Name: Coconut & raspberry cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Makes 12-15
Cuisine: American
Ingredients: 175g self-raising flour; 140g caster sugar; 50g desiccated coconut; 140g butter softened; ½ tsp vanilla extract; 2 large eggs; 4 tbsp milk; 140g raspberry fresh or frozen; 280g icing sugar; 85g butter softened; 4 tbsp raspberry coulis, from a bottle or fresh; a little desiccated or shredded coconut to decorate

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Coconut & raspberry cupcakes

Coconut & raspberry cupcakes

Mary Cadogan

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Makes 12-15

Easy

Prep: 25 mins

Cook: 20 mins

A star rating of 4.8 out of 5.73 ratingsRate

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Adding a little fruit purée to your buttercream frosting gives you a berry flavour and vibrant colour atop your sponges

Freezable (Freeze un-iced)

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Ingredients

Nutrition

Units:

MetricUS

175g self-raising flour
140g caster sugar
50g desiccated coconut
140g butter

softened
½ tsp vanilla extract
2 large eggs
4 tbsp milk
140g raspberry

fresh or frozen

For the frosting

280g icing sugar
85g butter

softened
4 tbsp raspberry

coulis, from a bottle or fresh
a little desiccated or shredded coconut

to decorate

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Nutrition: per cupcake (12)

kcal314
fat17g
saturates11g
carbs37g
sugars28g
fibre2g
protein3g
salt0.4g

low

Method

step 1

Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases. Tip all the cake ingredients except the raspberries into a bowl and beat for 1-2 mins until light and fluffy. Gently fold in the raspberries.
step 2

Divide the mixture between the cases and bake for 18-20 mins (add a couple of extra mins for deep cases), until golden brown and firm to the touch. Leave to cool.
step 3

Beat together the icing sugar, butter and raspberry coulis to make a light, fluffy icing. Spoon or pipe onto the cakes and sprinkle with coconut.

Recipe from Good Food magazine, June 2012

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A star rating of 4.8 out of 5.73 ratings

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