Valentine's baking recipe for 4 - 8 people, takes only 20 mins; recipe has self-raising flour, caster sugar, desiccated coconut, butter, vanilla extract, large egg, milk, raspberry, icing sugar, butter, raspberry and coconut.
Coconut & raspberry cupcakes
Course: Valentines baking
Servings
4 - 8
servings
Prep time
25 mins
Ingredients
- Milk: 4 tbsp milk
- Butter: 140g butter, softened
- Raspberry: 140g raspberry, fresh or frozen
- Caster Sugar: 140g caster sugar
- Self Raising Flour: 175g self-raising flour
- Vanilla Extract: 1/2 tsp vanilla extract
- Large Egg: 2 large eggs
- Coconut: a little desiccated or shredded coconut, to decorate
- Desiccated Coconut: 50g desiccated coconut
- Icing Sugar: 280g icing sugar
Directions
- 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.
