14 September 2013

* Raspberry Coconut Cupcakes

Raspberry Coconut Cupcakes Recipe
Raspberries are cheap in Aldi at the moment, so of course - I purchased a ton of them. Not quite enough to make ice cream, though I'd really like to (mum keeps dropping hints), but certainly enough to make a cakey or two. We've only recently had Raspberry Almond Squares, and I haven't successfully made a cupcake in FOREVER, so it was about time for another dubious attempt.

They worked.
Go me.
There was dancing and everything.

As I stood icing them, my friend Trina appeared (she has a cake radar) for a cup of tea, and got so excited at the prospect of cake that at one point I thought she was going to drop her head in the icing bowl. When we're out in public I often pretend I don't know her - especially when she discovers matching jewellery. Ever seen a girl nearly wet herself over a bangle? I have. It's the stuff of nightmares.

I couldn't find my piping bag and nozzles, so iced the cupcakes with a palette knife and they ended up with a slightly shabby chic appearance, that I actually quite liked once I stopped licking the palette knife long enough to take notice. You'll be happy to know that I did not lick anything whilst in the midst of icing, but waited until I had finished. Honest.

I was genuinely chuffed to bits with the end result. They were moist and tasty and nommy and sweet and there's none left already.

You didn't expect otherwise, did you?!?


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Raspberry Coconut Cupcakes Recipe

Makes 12 - 15 depending on paper case size.

Prep time - 10 minutes
Cooking time - 15 - 20 minutes
Total time - 25 - 30 minutes.

You will need
12 - 15 cupcake cases
A muffin/cupcake tin with 12 holes
Bowl and whisk/food mixer

5oz/140g caster sugar
5oz140g butter, softened
2 large eggs
½ tsp vanilla extract4 tbsp milk
6oz/175g self-raising flour
2oz/50g desiccated coconut
150g fresh raspberries

10oz280g icing sugar
3.5oz/85g butter, softened
2 tbsp seedless raspberry jam
shredded coconut, to decorate

  • Heat oven to 375f/190C/160C fan/gas 5. 
  • Line the muffin tin with deep paper cases. 
  • Beat together butter and sugar until light and fluffy.
  • Whisk in the eggs, milk and vanilla extract.
  • Add the flour and coconut and beat in until thoroughly combined.
  • Gently fold in the raspberries, then spoon evenly into the paper cases.
  • Bake in the oven until golden brown and firm to touch - between 15 and 20 minutes.
  • Leave to cool before icing.

  • Beat together the icing sugar and butter until it starts to get a bit stiff, then add the jam and 1/2 tsp of water and continue to beat until mixed in.
  • Ice the cakes using a pallet knife or piping bag - chose your weapon.
  • Scatter with shredded coconut.


Raspberry Coconut Cupcakes Recipe

Adapted from Good Food Magazine.

ONE YEAR AGO: Bacon and Zucchini Risotto


  1. I think it looks beEEeEeeeautiful. None left? I believe you, Abbe. These are too good to leave any behind for anyone.

  2. You have just made the cupcake look homemade and beautiful.I wish I could see what the inside of it looks then I could have told myself it is only a pic and gone to sleep peacefully :))

    1. I lack the skill to make them look shop bought, sometimes that works to my benefit ;-)

      I did take a bite out of one of them and photograph it, but it was pretty unsightly with my teeth marks in it!

  3. I never try combine berries with coconut, but your cupcakes looks so delicious...I must try to make this :)

    1. Thanks, atika! I'd love to know how it goes if you do make them ;-) x

  4. Why did I only get to eat one when I taught you how to cook?????


      I don't want you to live forever, but I draw the line at "Matricide by cupcake".

      Buying me a toy cooker and a packet of cake mix does not constitute "teaching me to cook".

      Do you want me to bring a pasty with me on Wednesday? You can only have one. xx


Thanks for dropping in to read my recipes (and ramblings). I love it when you let me know what you think - so please leave a comment and I promise to take the time to reply!

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