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National Baking Week: Tess’s Coconut and Raspberry Cupcakes

Awaken from your sugar induced coma brought on by yesterday’s treats and hurry over here for further cake based revelry!

National Baking Week continues, and so we bring to you another set of baked goods to enjoy. Today’s treats, once again courtesy of our cake-mesiter Tess, are Coconut and Raspberry Cupcakes!

“These are so easy to make, and in my opinion, any cake that has fruit in it must be good for you…and the coconut makes me think of sandy beaches and holidays!” says Tess.

Oooooh!

Ingredients

  • 175g Self Raising Flour
  • 140 Caster Sugar
  • 50g Desiccated Coconut
  • 140g softened unsalted organic butter
  • ½ tsp Vanilla Extract (I use this one I think it’s one of the best!)
  • 2 Large Free Range Organic eggs
  • 4 tbsp organic milk
  • 140g raspberries (can be fresh or frozen)
  • Frosting
  • 280g Icing sugar
  • 85g softened unsalted organic butter
  • 4 tbsp raspberry coulis (sadly, I didn’t have any coulis L so I used a dash of food colouring to give the frosting a pink flush)
  • A little desiccated coconut to decorate…or you could use a fresh raspberry

How to make them!

  1. Heat oven to 190C/170C fan/gas 5.
  2. Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases.
  3. Tip all the cake ingredients except the raspberries into a bowl (I recommend putting the flour in your bowl first, not last…otherwise POOF! Flour everywhere!!) and beat for 2 mins until light and fluffy.
  4. Gently fold in the raspberries.
  5. Divide the mixture between the cases and bake for 18-20 mins (add a couple of extra mins for deep cases, I baked mine for about 24 minutes), until golden brown and firm to the touch.
  6. Leave to cool in the tin for a few minutes and then carefully remove them and pop them onto a wire rack to cool completely.
  7. To make the frosting, beat together the icing sugar, butter and raspberry coulis to make a light, fluffy icing. Again, I recommend putting the icing sugar in the bowl before the butter and coulis, and gently mix with a spoon to avoid a cloud of icing sugar dust settling over you and the kitchen!
  8. Once it’s all combined use your electric whisk to get it nice and smooth.
  9. Spoon or pipe onto the cakes and sprinkle with coconut to finish.

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