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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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.
andreamyatt
28th Mar, 2013
5.05
Gorgeous! I love raspberries and I loved making these cakes and eating them of course! yum yum yum
mihaelapaunescu
16th Feb, 2013
Made this recipe today and it was great! Easy to make and delicious. One thing though: the frosting was too sweet for my taste so next time I will reduce the quantity of icing sugar in the frosting.
guavapucca
29th Dec, 2012
5.05
Very lovely. 1st batch I made, I made using my own made raspberry coulis in the frosting which went down a treat. I'm not a massive frosting fan so skipped the frosting in my 2nd batch, still scrumptious but the frosting definitely pulls it together.
ldepluzer
12th Oct, 2012
5.05
I made these mixed summer fruits , the tart fruit and the sweet topping really worked , defiantly making these again .
cocojo
26th Sep, 2012
5.05
I also would recommend adding 100gm of dark chocolate and 250gm of cherries instead of the raspberries and dust with icing sugar. An alernative just as good as the raspberries! Delicious!!!
bestmom
28th Aug, 2012
Look absolutely positively yummy. My nonna (grandmother) baked a lot and i would like to post some of her recipes on here, but i dont know how. does anybody know how???
squeekythighs4ever
28th Aug, 2012
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!

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