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Recipe

Raspberry and coconut cupcakes

Sep 29, 2012 2:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Makes 24 Item
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Ingredients

Raspberry and coconut cupcakes
  • 125 gram butter, chopped, at room temperature
  • 1 1/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup plain flour
  • 1/2 cup self-raising flour
  • 1/4 teaspoon bicarbonate of soda
  • 1/2 cup milk
  • 1 cup desiccated coconut
Topping
  • 250 gram cream cheese, softened
  • 1 1/2 cup icing-sugar mixture
  • 1 cup flaked coconut, toasted
  • 120 gram punnet raspberries

Method

Raspberry and coconut cupcakes
  • 1
    Preheat oven to moderate, 180°C. Line 2 x 12-hole muffin pans with paper cases.
  • 2
    In a large bowl, using an electric beater, cream butter and sugar together until light and fluffy. Beat in vanilla.
  • 3
    Add eggs one at a time, beating well after each addition. Sift flours and soda together. Fold into creamed mixture alternately with milk, beginning and ending with flour. Fold in desiccated coconut.
  • 4
    Spoon mixture into paper cases until 2/3 full. Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
  • 5
    Meanwhile; to make topping, in a small bowl, using an electric mixer, beat cream cheese and icing- sugar mixture until smooth. Spread over cooled cakes. Sprinkle with flaked coconut and top with a raspberry.

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