Coconut & raspberry cupcakes

Coconut & raspberry cupcakes

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(39 ratings)

Prep: 25 mins Cook: 20 mins

Easy

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

  • Freeze un-iced

Nutrition: per cupcake (12)

  • kcal314
  • fat17g
  • saturates11g
  • carbs37g
  • sugars28g
  • fibre2g
  • protein3g
  • salt0.4g
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Ingredients

  • 175g self-raising flour
  • 140g caster sugar
  • 50g desiccated coconut
  • 140g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • ½ tsp vanilla extract
  • 2 large eggs
  • 4 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 140g raspberry, fresh or frozen
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

For the frosting

  • 280g icing sugar
  • 85g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 tbsp raspberry coulis, from a bottle or fresh
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • a little desiccated or shredded coconut, to decorate
    Coconut

    Coconut

    koe-koe-nut

    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

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.

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Comments, questions and tips

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adeborgho
11th Mar, 2017
5.05
Very delicious and so quick to make! The coconut flavour really comes through, which I love, but I found them a bit sweet so may reduce the sugar a little next time. Made with frozen mixed berries (accidentally about 300g fell in) and got 18 cupcakes out of the batch. Had definitely planned to ice them but as many others have commented once they're baked it just doesn't seem necessary - they look and taste excellent just as they are.
julieshields's picture
julieshields
29th Aug, 2016
5.05
I bake all the time and this is one I have at the top of the list. Delicious and they keep well. Tip: Add the raspberry coulis to the frosting gradually or it may end up too runny and unsuitable to pipe.
jayneboos's picture
jayneboos
11th Nov, 2015
5.05
just made this recipe but I made it in a small loaf tin, when it was cold I cut through the middle of the cake and use butter cream on one side and strawberry jam on the other side, so delicious yummy
poptherapy
27th Jun, 2015
I just made these and they're so delicious!! They're really easy to make - I had a batch in the oven in about 5 mins!!! I put some photos on my blog if anyone would like to see. http://www.poptherapy.com.au/food/raspberry-coconut-cupcakes/ I also tried making the buttercream but used fresh raspberries instead and it was delicious - I didn't ice the whole batch though as I find buttercream a bit too sugary. Great recipe though!! I just needed to bake for a bit longer than the recipe suggested, otherwise great
hibsnura
21st Jun, 2015
5.05
these cupcakes are awesome! Added raspberry jam on top and a little bit of desiccated coconut to decorate- a brilliant alternative to the frosting. Even my status as a newbie baker didn't ruin these! :P
sophcuss
20th Nov, 2014
Could I use fresh/frozen strawberries instead of raspberries for the mixture? Has anyone tried this?
helenarose17
30th Jun, 2014
Very lovely cupcakes, I used cranberries instead of raspberries and they turned out delicious!
CailinLondon
13th Apr, 2014
3.8
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
23rd Mar, 2014
Really lovely and so easy to make. Didn't even bother with the icing.
mamaminou
1st Mar, 2014
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.

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sophcuss
20th Nov, 2014
Was hoping to use strawberries instead for the mixture. Any tips as to whether it would work? Thanks
margaret dolling's picture
margaret dolling
4th Sep, 2014
Why is it that every time I make cupcakes, the cases come away from the sides of the cupcake. I was told it's because they're over cooked. I used a 12 hole tin and cooked in a fan oven @ 160 for 20 minutes. I also tried 15 minutes but the cases still came away from the sides of the cupcake and I felt the cupcakes weren't properly cooked. HELP!
goodfoodteam's picture
goodfoodteam
16th Sep, 2014
Hi there, thanks for your question, cupcakes will usually do this when they are overbaked. Perhaps your oven is too hot. You can check this with an oven thermometer. Hope this helps.
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