Coconut cupcakes Recipe

Coconut cupcakes

Ingredients

  • 175g self-raising flour
  • 140g caster sugar
  • 50g desiccated coconut
  • 140g butter, softened
  • ½tsp vanilla extract
  • 2 large eggs
  • 4 tbsp milk
  • 140g raspberries, fresh or frozen
  • 280g icing sugar
  • 85g butter, softened
  • 4 tbsp raspberry coulis, from a bottle or fresh
  • a little desiccated or shredded coconut, to decorate

Instructions

  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.
Prep. Time: 25 minutes
Cook Time: 20 minutes
Serves: 10 people
Difficulty: Easy
Cuisine: Bakery
Main Ing.: Cakes & Bakes
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