Raspberry and Coconut Cupcakes

I am not much of a baker. I have tried my hand at bread loads of times, and have failed miserably. My cake baking has faired slightly better, but I’m not a big fan of cakes so don’t make them very often.

However, a friend of mine had a baby boy this week and I wanted to bring her a treat for the hospital. I bucked the trend, and made cakes with pink icing, because they were for her and not her gorgeous new arrival (he had plenty of other presents). I think they came out pretty well. The tartness of the raspberries compliments the sweet coconut and icing nicely. I used butter icing this time, but think cream cheese icing could be even better for a future attempt!

Raspberry and Coconut Cupcakes

Makes 12

Raspberry and Coconut Cupcakes

Ingredients

Cupcakes

  • 175g self-raising flour (or 175g plain flour, 2 teaspoons baking powder and a pinch of salt)
  • 125g caster sugar
  • 50g dessicated coconut
  • 140g butter
  • 15g vanilla sugar (or half teaspoon vanilla essence)
  • 2 large eggs
  • 4 tbsp. milk
  • 140g fresh raspberries
Icing
  • 260g icing sugar
  • 85g softened butter (room temperature)
  • 4 tbsp. homemade raspberry coulis*
  • dessicated coconut to decorate

Method

  1. Heat oven to 190°C/170° Fan/Gas 5
  2. Line a 12-hole muffin tin with cases
  3. Beat all of the ‘Cupcake’ ingredients together (except the raspberries) until light and fluffy – 1 to 2 minutes
  4. Gently fold in the raspberries
  5. Divide the mixture evenly between the cases
  6. Cook in the oven for 18-20 minutes until golden brown and firm to touch
  7. Beat together the icing sugar, butter and raspberry coulis until light and fluffy
  8. Pipe icing onto the buns and sprinkle on some dessicated coconut
  9. They should keep in a cool place for at least 2 days

 

*Raspberry Coulis

I don’t add any sugar to my coulis at the beginning. It may be added later if necessary.

Makes 4 tbsp.

Ingredients

  • 125g raspberries (fresh or frozen and thawed)
Method
  1. Put the raspberries in a blender or food processor
  2. Pour into a sieve over a bowl (fine mesh)
  3. Press the pulp through the sieve using a metal spoon (It can take a while to get all the juice out)
  4. You should be left with thick, raspberry coulis and a sieve full of raspberry seeds!

 

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