Raspberry and coconut cupcakes

Prep: 20 mins
Cook: 25 mins
Raspberry and coconut cupcakes

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 Recipes, Entertaining, Cupcakes

Level of Difficulty
Easy

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