Coconut & raspberry cupcakes

Coconut & raspberry cupcakes

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(28 ratings)

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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

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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

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Comments

Show comments
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!

bakewithlove's picture
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Lovely! I didn't actually add the raspberries, instead I put jam in the middle and also flavoured with almond extract instead of vanilla. I wanted a sort of Bakewell tart taste and they turned out very well!

miss_brightside's picture
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Really light and delicious and surprisingly easy to make. They went down a treat with family and friends who were asking me to send them the recipe afterwards. I used a handful of fresh raspberries instead of coulis for the icing although next time I may use less icing sugar.

maartjevdm's picture
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cake itself was really nice and easy to make, but I think the buttercream is way to sweet. I made a really nice raspberry coulis using a recipe of this site, but when making the buttercream I was already thinking that the amount of sugar is just to much. I used 200 gr and that was already ridiculously sweet and the quantity of buttercream is also way to much. Next time I think I'll make a buttercream just using the coulis, less butter and add extra sugar if needed. Also I used frozen raspberries and that worked out great for the cake

zobo77's picture
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I didn't have any raspberries, so used raspberry jam instead - still tasted amazing! Look good too :D

emilylox's picture
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Absolutely delicious! I just added fresh raspberries to the butter and icing sugar and whisked it up and worked perfectly.

claire_d's picture
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Delicious. Have made these twice last week and all my French friends loved them!

Frantic Flapjack's picture
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When I first took these out of the oven, I thought they may have been undercooked as the bottoms felt quite soggy. However, it was because of the raspberries. Lovely, fresh tasting cakes and the raspberry topping was very light. If keeping these for a few days, I would store in a sealed container in the fridge as I think the raspberry filling would go mouldy if not refrigerated.

rachelghostheart's picture
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these were just gorgeous

emily081188's picture
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I made a half quantity today and they were lovely! I found half of the recipe made 9 fairy cake sized cakes (which took about 20 minutes to cook, give or take a couple of minutes). I made them with the home made coulis which I was a bit wary of at first because it was quite strong but once added with the icing sugar and the butter it was lovely. Will defintiely be making the full quantity next time

suetarrant's picture
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Really lovely cupcakes. Used 50g of ground almonds as didn't have coconut. Added strawberry puree instead of raspberry to frosting. Will definitely be making these again!

jagelmsa's picture
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I followed the recipe exactly and they were delicious. Took the tin around to the in-laws and everyone thought they were fantastic, reckoned I could sell them :-) Three year old daughter decorated them with smarties and chocolate buttons which is her favourite activity of all time!

swindo85's picture
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Thought these were gorgeous, will definitely be making again and again! Didn't have enough raspberries left to make a good coulis, but used what i had and added pink food colour to the icing sugar to make it lively and colourful.

abroekman's picture
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Absolutely yummie, ask any of my colleagues! Easy enough to make and they look so lovely. Added a single raspberry on top of each cupcake as a finishing touch.

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