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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bakewithlove
19th Aug, 2012
5.05
Lovely! I didn't actually add the raspberries, instead I put jam in the middle and also flavoured with almond extract instead of vanilla. I wanted a sort of Bakewell tart taste and they turned out very well!
miss_brightside
2nd Aug, 2012
5.05
Really light and delicious and surprisingly easy to make. They went down a treat with family and friends who were asking me to send them the recipe afterwards. I used a handful of fresh raspberries instead of coulis for the icing although next time I may use less icing sugar.
maartjevdm
28th Jul, 2012
3.05
cake itself was really nice and easy to make, but I think the buttercream is way to sweet. I made a really nice raspberry coulis using a recipe of this site, but when making the buttercream I was already thinking that the amount of sugar is just to much. I used 200 gr and that was already ridiculously sweet and the quantity of buttercream is also way to much. Next time I think I'll make a buttercream just using the coulis, less butter and add extra sugar if needed. Also I used frozen raspberries and that worked out great for the cake
zobo77
22nd Jul, 2012
5.05
I didn't have any raspberries, so used raspberry jam instead - still tasted amazing! Look good too :D
emilylox
13th Jul, 2012
5.05
Absolutely delicious! I just added fresh raspberries to the butter and icing sugar and whisked it up and worked perfectly.
claire_d
2nd Jul, 2012
5.05
Delicious. Have made these twice last week and all my French friends loved them!
Frantic Flapjack
30th Jun, 2012
4.05
When I first took these out of the oven, I thought they may have been undercooked as the bottoms felt quite soggy. However, it was because of the raspberries. Lovely, fresh tasting cakes and the raspberry topping was very light. If keeping these for a few days, I would store in a sealed container in the fridge as I think the raspberry filling would go mouldy if not refrigerated.
rachelghostheart
24th Jun, 2012
5.05
these were just gorgeous
sallysellwood_27
3rd Jun, 2012
5.05
I made these for my husband to take to work as part of a jubilee tea party. They were brilliantly easy and delicious. Trouble was, I decorated them with some left over raspberries and they looked rather like part of the female anatomy... http://recipe-junkie.blogspot.co.uk/2012/06/nipple-cakes-no-rasberry-and-coconut.html
emily081188
1st Jun, 2012
5.05
I made a half quantity today and they were lovely! I found half of the recipe made 9 fairy cake sized cakes (which took about 20 minutes to cook, give or take a couple of minutes). I made them with the home made coulis which I was a bit wary of at first because it was quite strong but once added with the icing sugar and the butter it was lovely. Will defintiely be making the full quantity next time

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