Coconut & Raspberry Cupcakes
Experience a burst of summer flavors with these delightful raspberry and coconut cupcakes. Tender and moist, these cupcakes are filled with juicy raspberries and topped with a sweet raspberry icing, finished off with a sprinkle of coconut for added texture. Perfect for any occasion, these cupcakes are sure to brighten up your day with their fruity and tropical twist.
— Constant Cookbook
Ingredients
- 175g self-raising flour
- 140g caster sugar
- 50g desiccated coconut
- 140g butter , softened
- ½ tsp 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
- 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.
- 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.
- 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.
Cook Time
20M
Prep Time
PT25M
Yield
MAKES 12-15
Nutrition
- Calories: 314 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Sugar Content: 28 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.4 milligram of sodium
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