Coconut & raspberry cupcakes

Makes 12-15

Prep 25 mins
Cook 20 mins


  • 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


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

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