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Coconut & raspberry cupcakes

Coconut & raspberry cupcakes

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A star rating of 4.8 out of 5.65 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12-15

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

  • Freezable (Freeze un-iced)
Nutrition: per cupcake (12)
HighlightNutrientUnit
kcal314
fat17g
saturates11g
carbs37g
sugars28g
fibre2g
protein3g
low insalt0.4g
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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

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

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.

Goes well with

Recipe from Good Food magazine, June 2012

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A star rating of 4.8 out of 5.65 ratings
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