Coconut & Raspberry Cupcakes125g unsalted butter, room temperature
125g caster sugar
1 tsp vanilla extract
125g self-rising flour
½ tsp baking powder
3 tbsp coconut milk
Cream the butter and sugar and vanilla extract until light and fluffy
Add eggs one at a time until combined
Mix in the flour and baking powder until combined
Add in the coconut milk and mix well
Scoop the batter into your cupcake cases and bake for 25 minutes
80g unsalted butter, room temperature
½ tsp vanilla extract
250g icing sugar, sifted
5 tsp coconut milk or more
Add the icing sugar and coconut milk and mix until well blended
Add more coconut milk by the tsp if you prefer a lighter icing
Chill in the fridge until ready to use
Filling and Toppings:
Coconut Chips or desiccated coconut
I used an apple corer to take out the center of my cupcakes
Then put 1-2 tsp of raspberry jam into the center and put the cored out piece back on top.
Frost the cupcakes however you like either by piping or spatula. I used a butter knife.
Top with 1 or more raspberries and sprinkle with coconut. I would have preferred using coconut chips, but my local grocery store doesn’t stock them and I couldn’t be bothered with a special trip to town. Coconut chips are easily located at any health food store! Chips will soak up moisture so be sure to not top until serving!