Coconut & raspberry cupcakes

Coconut & raspberry cupcakes

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(58 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

Ingredients

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

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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Rose Fox
21st May, 2020
5.05
Delicious
hopelesscook10
16th May, 2020
5.05
Delicious cakes
shantal
10th May, 2020
5.05
I made these for neighbours and they were super quick to make and very yummy! I didn’t have raspberries so used blueberries and they worked just as well! Love the coconut addition - would never have thought to use them in muffins but they add a lovely flavour and great bit of texture! :)
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!

Pages

robyncowling@ma...
1st Jul, 2020
Is there a guide as to how this would look like the cake in your recent Instagram post? Loaf tin shaped with a gorgeous line of raspberries running through it.
lulu_grimes's picture
lulu_grimes
6th Jul, 2020
Hi, I'm afraid that we don't have a guide as that recipe was posted by one of our users. By the looks of things it's the same mixture, half of a loaf tin filled, the raspberries arranged down the centre and the rest of the mix piled on top. You could contact the maker via the instagram for tin dimensions etc. Lulu
Rose Fox
21st May, 2020
5.05
How could I make these into a cake instead?
lulu_grimes's picture
lulu_grimes
22nd May, 2020
Hello, We haven't tested the mixture like that but yes you could. I'd use 2 sponge tins rather than making one cake. Lulu
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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