Coconut & raspberry cupcakes

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N/A

Makes 12-15

Source

Ingredients

175g self-raising flour

140g caster sugar

50g desiccated coconut

140g butter , softened

½ tsp vanilla extract

2 large eggs

4 tbsp milk

140g raspberry , fresh or frozen

280g icing sugar

85g butter , softened

4 tbsp raspberry coulis, from a bottle or fresh

a little desiccated or shredded coconut , to decorate

Method

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.

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.

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.