Raspberry and Coconut Cupcakes

Name: Raspberry and Coconut Cupcakes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 170 g butter (room temperature); 1 cup caster sugar; 3 eggs (room temperature); 1 tsp vanilla extract; 1½ cups plain flour; ½ tsp baking powder; ¼ tsp baking soda; ½ cup coconut milk; 1 cup coconut (shredded or desiccated); 1/2 cup raspberries (use frozen if not in season); 170 g butter (room temperature); 1 tbsp coconut essence; 3 cups icing sugar; 1 cup raspberries; Untoasted coconut to decorate

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I was asked to create some cupcakes for a friend’s 30th that “weren’t too sweet”, and after ignoring her boring request of vanilla (sorry) I knew something featuring berries was the way to go. It also helped that the colour theme for her birthday was pink, so I could colour the icing naturally.

Raspberry and coconut is one of my favourite flavour combinations, and despite the fact they aren’t in season at the moment (and cost $8/punnet in the supermarket!) I used frozen berries which worked a treat.

Raspberry and Coconut Cupcakes

A light and fluffy coconut cupcake, filled with tart baked raspberries and adorned with a delicious buttercream flavoured and coloured with blended raspberries.

5 from 2 votes

Print Pin Rate

Course: Dessert

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Servings:

Author: Swah

Ingredients

Coconut Cupcakes

170 g butter room temperature
1 cup caster sugar
3 eggs room temperature
1 tsp vanilla extract
1½ cups plain flour
½ tsp baking powder
¼ tsp baking soda
½ cup coconut milk
1 cup coconut shredded or desiccated

Filling

1/2 cup raspberries use frozen if not in season

Raspberry Coconut Icing

170 g butter room temperature
1 tbsp coconut essence
3 cups icing sugar
1 cup raspberries
Untoasted coconut to decorate

Instructions

Coconut Cupcakes

Preheat oven to 170°C. Line 24 muffin tins with cupcake papers.
Cream the butter with an electric mixer until smooth in a large bowl.
Gradually add the sugar and beat for 3 minutes until fluffy.
Add the eggs one at a time, beating well after each addition. Add the vanilla and beat until combined.
In a separate bowl sift the flour, baking powder and baking soda. Alternately add the dry ingredients and the coconut milk to the batter, beginning and ending with the dry.
Mix until just combined, then stir in 1 cup of coconut.
Fill cupcake liners about ¾ full with mixture and press in 1-2 raspberries into the middle of each cupcake. Bake for 15-18 minutes until lightly golden brown.
Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.

Raspberry Coconut Icing

In a food processor or blender, puree the raspberries. Push the pureed raspberries through a sieve into a bowl to remove the seeds. Set aside
Cream the butter and icing sugar together until well mixed.
Add in the vanilla and coconut essence.
Gradually add in the pureed raspberries.
Beat until icing is light and fluffy.
Spoon icing into a piping bag and pipe swirls onto the cooled cupcakes. Sprinkle with coconut.

And the result? A light and fluffy coconut cupcake, filled with tart baked raspberries and adorned with a delicious buttercream flavoured and coloured with blended raspberries. It was just the right balance of sweet and tart fruit and I am definitely adding this new recipe to my regular cupcake repertoire!