Coconut & raspberry cupcakes


Makes 12-15

Prep 25 mins
Cook 20 mins

Ingredients

  • 175g self-raising flour
  • 140g caster sugar
  • 50g desiccated coconut
  • 140g butter, softened
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • 4 tbsp milk
  • 140g raspberries, fresh or frozen

For the frosting

  • 280g icing sugar
  • 85g butter, softened
  • 4 tbsp raspberry coulis, from a bottle or fresh
  • A little desiccated or shredded coconut, to decorate

Method

1. Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases. Tip all the cake ingredients except the raspberries into a bowl and beat for 1-2 mins until light and fluffy. Gently fold in the raspberries.

2. Divide the mixture between the cases and bake for 18-20 mins (add a couple of extra mins for deep cases), until golden brown and firm to the touch. Leave to cool.

3. Beat together the icing sugar, butter and raspberry coulis to make a light, fluffy icing. Spoon or pipe onto the cakes and sprinkle with coconut.

Per serving
314 kcalories, protein 3g, carbohydrate 37g, fat 17 g, saturated fat 11g, fibre 2g, sugar 28g, salt 0.4 g

Recipe reproduced with permission from www.bbcgoodfood.com


Other recipes you might like »

Chocolate chip cookies

This retro recipe for chocolate-studded biscuits with a soft squidgy middle is irresistible.

Read more

Low-fat fruit cake

Full of fruit and low in fat, this is a healthier option for your Cake Break guests.

Read more

Clementine cake

This fantastically fruity recipe works just as well with lemons.

Read more


Register button

quote code

"Cake Break can give you a real boost when you realise how much support you have from the people around you and it also makes them feel that they can do something to help you."

Janice
Cake Break host

Why we do Cake Break (individual only)




© Cake Break | MS Society Multiple Sclerosis Society. Registered charity nos 1139257 / SC041990. Registered as a limited company in England and Wales 07451571