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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suetarrant
31st May, 2012
5.05
Really lovely cupcakes. Used 50g of ground almonds as didn't have coconut. Added strawberry puree instead of raspberry to frosting. Will definitely be making these again!
jagelmsa
27th May, 2012
5.05
I followed the recipe exactly and they were delicious. Took the tin around to the in-laws and everyone thought they were fantastic, reckoned I could sell them :-) Three year old daughter decorated them with smarties and chocolate buttons which is her favourite activity of all time!
swindo85
22nd May, 2012
5.05
Thought these were gorgeous, will definitely be making again and again! Didn't have enough raspberries left to make a good coulis, but used what i had and added pink food colour to the icing sugar to make it lively and colourful.
abroekman
21st May, 2012
5.05
Absolutely yummie, ask any of my colleagues! Easy enough to make and they look so lovely. Added a single raspberry on top of each cupcake as a finishing touch.

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