Coconut and Raspberry Cupcakes!!

Based on Love Bakery’s Raspberry and Coconut Cupcakes

125g  unsalted butter, room temperature
125g caster sugar
1 tsp vanilla extract
2 eggs
125g self-rising flour
½ tsp baking powder
3 tbsp coconut milk

  1. Preheat Oven 180*C/350*F/Gas Mark 4
  2. Cream the butter and sugar and vanilla extract until light and fluffy
  3. Add eggs one at a time until combined
  4. Mix in the flour and baking powder until combined
  5. Add in the coconut milk and mix well
  6. Scoop the batter into your cupcake cases and bake for 25 minutes

Frosting:
80g unsalted butter, room temperature
½ tsp vanilla extract
250g icing sugar, sifted
5 tsp coconut milk or more

  1. Cream the butter and vanilla until light and fluffy
  2. Add the icing sugar and coconut milk and mix until well blended
  3. Add more coconut milk by the tsp if you prefer a lighter icing
  4. Chill in the fridge until ready to use

Filling and Toppings: 
Raspberry Jam
Raspberries
Coconut Chips or desiccated coconut

  1. I used an apple corer to take out the center of my cupcakes
  2. Then put 1-2 tsp of raspberry jam into the center and put the cored out piece back on top.
  3. Frost the cupcakes however you like either by piping or spatula. I used a butter knife.
  4. 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! 





1 comment:

  1. Love the fresh raspberry on top! These look delicious!
    Thanks for sharing on Cupcake Tuesday!
    ~Liz

    ReplyDelete

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