Raspberry and coconut cupcakes
-
Serves:
12
-
Yield:
12 cupcakes
-
Ready in:
1 hour
(20 mins
Prep
-
30 mins
Cook)
I found a recipe for these cupcakes awhile ago and really liked it but it was an American recipe so I ve adapted it a little. I ve made them a good few times now and people can't stop talking about them, so give them a go and see what you think, they are delicious and delightful!!!!!
Ingredients
-
Raspberry and coconut cake
-
125g butter, softened
-
220g caster sugar
-
3 eggs
-
75g plain flour
-
35g self raising flour
-
40g desiccated coconut
-
80g soured cream
-
150g frozen raspberries
-
Cream cheese icing
-
30g butter, softened
-
80g cream cheese, softened
-
2 tsp coconut milk
-
240g icing sugar
-
Decorations
-
25g desiccated coconut
-
12 fresh raspberries
Preparation method
- Preheat the oven to 180 C / Gas 4 and line a 12 hole muffin tray with paper cases.
- Put the butter, sugar and eggs in a bowl and mix untill light and fluffy, obviously its quicker to do this with an electric mixer but I have done it with just a wooden spoon and the results were the same.
- Sieve the flours and then add to the egg mixture with the coconut, soured cream and frozen raspberries. Divide mixture among the paper cases, smooth the surfaces as much as you can.
- Bake cakes for about 25 minutes, check with skewer and then if they need it give them maybe another 5 or so minutes; leave to cool.
- Place softened butter and cream cheese in a bowl with the coconut milk, this needs quite a bit of mixing and now gradually add the icing sugar, keep mixing untill combined.
- Place a heaped tsp of the cream cheese icing onto each cake and then spread to the edges, next place 3 raspberries onto each cake and then sprinkle with the desiccated coconut...enjoy!!