Coconut & raspberry cupcakes

Coconut & raspberry cupcakes

  • 1
  • 2
  • 3
  • 4
  • 5
(28 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins Cook: 20 mins

Skill level

Easy

Servings

Makes 12-15

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

Nutrition and extra info

Additional info

  • Freeze un-iced
Nutrition info

Nutrition per cupcake (12)

kcalories
314
protein
3g
carbs
37g
fat
17g
saturates
11g
fibre
2g
sugar
28g
salt
0.4g

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 raspberries, 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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.
  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.
  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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
CailinLondon's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Cupcakes were very tasty. I wasn't as keen on the buttercream, so after icing half the cakes in buttercream I switched to an icing sugar / water mix for the remainder. Great way to use up frozen raspberries.

glasgow's picture

Really lovely and so easy to make. Didn't even bother with the icing.

mamaminou's picture

Wonderful flavour and the cupcakes stayed moist...well until the next day when there weren't any left! Agree with previous reviewers about the extra cooking time when using frozen berries and also the frosting which was far too sweet and runny. Will be using a different frosting next time, not that they need it, as the cupcakes are delicious on their own. This recipe is a keeper.

eilianne's picture

Completely scrummy! Made my own coulis from the rest of the frozen raspberries in the 350g pack I bought. The tangy icing works so well with the fluffy sweet cupcakes :-) Think ill keep using this recipe and sway in lots of different flavours... like cherry and chocolate, and lemon and coconut... cant wait to start experimenting!

passw0rd's picture

Absolutely delicious cakes. Everyone who ate one loved them. Really easy to make. Used frozen raspberries.

thegremlins's picture

I made these today but added a sprinkle of icing sugar to mix and was so pleased to know there's a recipe using frozen raspberries. I needed to cook an extra 5 minutes but they turned out great. I didn't bother icing/frosting them as they were lovely and sufficient as they were.

megs4790's picture

these were easy to make and delicious! so much better than boring sponge cupcakes with a bit of icing on top! went down well with friends i gave them to aswell, all gone in two days..

treetophouse's picture

ps. also, made it with gluten-free flour and it works just fine!

treetophouse's picture

I made these to take to a study group. I got 18 average sized fairy-cake cases full from the mixture - which was delicious! The coconut and fruit goes beautifully together and the cake is moist but not soggy. I used mixed frozen berries to make the coulis as I only had enough fresh raspberries for the mixture. It's a gorgeous deep pink colour - who needs food colouring?!

shadyshandy's picture

Have just made these as a treat for my husbands birthday. Couldn't resist taste testing one and they are delish !! I used frozen raspberries and decided to just use a vanilla flavoured butter cream for the top, sprinkled with some coconut. Will certainly be making these again.

Mr.W's picture

6 minutes. That's how long the batch I made lasted at work before they were all gone. All I heard in the office was "mmmmmmm" and for a few minutes everyone was silent in there own little cake world. These cakes are amazing. Follow the recipe exactly and you won't go wrong. They are addictive. And pink. Pre-warn your diet classes.

philliewillie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

made these and tasted wonderful, only problem i had was my icing was too thin, but they all went!

sarahlnjames's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious!
I used frozen raspberries and kept a few to make a coulis to add to the icing.

andreamyatt's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Gorgeous! I love raspberries and I loved making these cakes and eating them of course! yum yum yum

mihaelapaunescu's picture

Made this recipe today and it was great! Easy to make and delicious. One thing though: the frosting was too sweet for my taste so next time I will reduce the quantity of icing sugar in the frosting.

guavapucca's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very lovely. 1st batch I made, I made using my own made raspberry coulis in the frosting which went down a treat. I'm not a massive frosting fan so skipped the frosting in my 2nd batch, still scrumptious but the frosting definitely pulls it together.

ldepluzer's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made these mixed summer fruits , the tart fruit and the sweet topping really worked , defiantly making these again .

cocojo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I also would recommend adding 100gm of dark chocolate and 250gm of cherries instead of the raspberries and dust with icing sugar. An alernative just as good as the raspberries! Delicious!!!

bestmom's picture

Look absolutely positively yummy. My nonna (grandmother) baked a lot and i would like to post some of her recipes on here, but i dont know how. does anybody know how???

squeekythighs4ever's picture

Hi
Am having a Sunday morning christening - can these be made the evening before or do I have to decorate at last minute ??
Need to make about 100 cakes (4 varieties) but need to be finished evening before the event...Any ideas/suggestions anyone ??
Thanks!

Pages

Questions

Tips