Raspberry and coconut cupcakes
Prep:
20 mins
Cook:
25 mins
120g plain flour
140g caster sugar
1 ½ tsp baking powder
A pinch of salt
40g unsalted butter, room temperature
120ml coconut milk
½ tsp vanilla extract
1 egg
150g frozen raspberries
icing
80g unsalted butter, softened
25ml coconut milk
250g icing sugar
Decorations
25g desiccated coconut
12 fresh raspberries
Preheat the oven to 170°C / Gas 3 and place paper cases in a 12 hole muffin tray.
Add the flour, sugar, baking powder, salt in a bowl and use an electric mixer to mix until light and fluffy. In a separate bowl, mix the coconut milk and vanilla extract; beat into the flour mixture until well combined. Add the egg and ensure it’s mixed well.
Add the frozen raspberries to each of the paper cases and spoon the cupcake mix until almost full and bake in a preheated oven for 20-25 minutes or until light, spongy and golden brown in colour. Leave the cupcakes to cool slightly in the tin and then transfer to a wire rack to cool fully.
To make the icing: Beat the icing sugar and bitter together using an electric mixer until well mixed. Turn the mixer down to a slow speed and gradually add the coconut milk. Once the milk has been fully added, turn up to high speed and continue beating for a further 5-10 minutes until the icing is very soft and fluffy.
Spoon the frosting onto the cooled cupcakes and decorate with desiccated coconut.
Serves
makes 12 cupcakes
Preparation Time
20 minutes
Cooking Time
25 minutes
Main ingredients
Dairy, Flour, Fruit
Recipe Type
Party Food, Cakes & Baking, Dessert, Easy, Entertaining, Cupcakes
Level of Difficulty
Easy
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