Coconut & raspberry cupcakes

Coconut & raspberry cupcakes

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
eilianne
12th Feb, 2014
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
8th Feb, 2014
Absolutely delicious cakes. Everyone who ate one loved them. Really easy to make. Used frozen raspberries.
thegremlins
21st Jan, 2014
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
18th Nov, 2013
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
8th Nov, 2013
ps. also, made it with gluten-free flour and it works just fine!
treetophouse
8th Nov, 2013
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
29th Sep, 2013
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
26th Sep, 2013
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
23rd May, 2013
4.05
made these and tasted wonderful, only problem i had was my icing was too thin, but they all went!
sarahlnjames
13th Apr, 2013
5.05
Absolutely delicious! I used frozen raspberries and kept a few to make a coulis to add to the icing.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.