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.
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.