Raspberry & Coconut Cupcakes
1 Picture
Ingredients
- 120g plain flour
- 140g caster sugar
- 40g unsalted butter, softened
- 1 ½ tsp baking powder
- A pinch of salt
- 120ml coconut milk
- 1 tsp vanilla extract
- 1 egg
- 200g of raspberries (you’ll need 48 in total)
- For the icing and decoration:
- 80g unsalted butter, softened
- 25ml coconut milk
- 250g icing sugar
- 25g desiccated coconut
- 12 raspberries
Details
servings 12
Level of difficulty Average
Preparation time 20mins
Cooking time 25mins
Cost Average budget
Preparation
Step 1
Preheat the oven to 170°C and place the paper cases into a muffin tray.
Step 2
Add the flour, sugar, baking powder, salt in a bowl and use an electric mixer to mix until light and fluffy, or mix it by hand if you've enough will power in you. In a separate bowl, mix the coconut milk and vanilla extract; beat into the flour mixture until well combined. Add the egg and ensure it’s mixed well.
Step 3
Add three raspberries to each of the paper cases then spoon the cupcake mix over the top until almost full and bake in a preheated oven for 20-25 minutes or until light, spongy and golden brown in colour. Leave the cupcakes to cool slightly in the tin and then transfer to a wire rack to cool fully.
Step 4
To make the icing: Beat the icing sugar and butter together using an electric mixer until well mixed. Turn the mixer down to a slow speed and gradually add the coconut milk. Once the milk has been fully added, turn up to high speed and continue beating for a further 5-10 minutes until the icing is very soft and fluffy.
Step 5
Spoon the icing onto the cooled cupcakes and top each one with desiccated coconut and a raspberry.
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