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  2. Foodiful Recipe

Coconut & raspberry cupcakes

Looking for a delish alternative to vanilla cupcakes? Try our coconut and raspberry cupcakes! But be sure to make plenty, as we know they’ll fly off your stand! - by Alison Pickel
  • 27 Mar 2017
Coconut & raspberry cupcakes
Cook: 45 Minutes - easy - Serves 15 - nut-free - pregnancy-safe
Proudly supported by
Looking for a delish alternative to vanilla cupcakes? Try our coconut and raspberry cupcakes! But be sure to make plenty, as we know they’ll fly off your stand!

Ingredients

CUPCAKES

175 g self-raising flour

140 g caster sugar

50 g desiccated coconut

140 g butter, softened

½ tsp vanilla extract

2 large eggs

4 tbsp milk

140 g raspberries, fresh or frozen

FOR THE FROSTING

280 g icing sugar

85 g butter, softened

4 tbsp raspberry coulis, from a bottle or fresh (see below)

a little desiccated or shredded coconut, to decorate

FOR FRESH RASPBERRY COULIS

100 g fresh or defrosted frozen raspberries

1 Tbsp icing sugar

A squeeze of lemon juice

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.
  4. Blitz raspberries in a mini blender with icing sugar and a squeeze of lemon juice until smooth. Press through a sieve to remove the seeds.

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