Raspberry & Coconut Cupcakes


My Irish buddy left (sad face) – let me set the scene. So, I recently moved to the Midlands for work, being a Londoner, the Midlands is, well, quiet, on the grand scheme of things it was no big deal as I had lived in the Midlands for University, however, the new place is far far quieter! Though since moving here I met some great people over the Summer months, and rather heart-breakingly (not dramatic at all) come September we were all due to disband and start the next chapters! So my housemates final week in the country before he went back to Ireland involved lots of wine, prosecco and cake, and these were out penultimate night cakes – Raspberry & Coconut Cupcakes, with the added glass of prosecco just to top it all off!
I got this lovely little recipe from The Primrose Bakery Book, and just tweeked it a little to what I had in! A book I would highly recommend, and if you’re ever in London and fancy a cake, Primrose Bakery is the place to go, situated real close to Primrose Hill you can have a walk up (after or with said cake) and look all over London! Beautiful Spot.
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Raspberry & Coconut Cupcakes

Decadent cupcakes bursting with summer flavours.

Course Cake
Servings 20 Cupcakes
Author FentonEats

Ingredients

Raspberry Cupcakes

  • 225 g golden caster sugar
  • 225 g unsalted butter
  • 225 g self raising flour
  • 150 g raspberries crushed
  • 1 tsp baking powder
  • 4 eggs

Coconut Buttercream

  • 500 g icing sugar sifted
  • 115 g unsalted butter
  • 75 g desiccated coconut
  • 50 ml coconut milk
  • 1 tsp vanilla bean, paste or extract
  • pink food colouring

Instructions

Raspberry Cupcakes

  1. Preheat the oven to 180°C/350°F/gas mark 4 and line and 12-hole muffin tray with muffin cases

  2. In a bowl, using an electric hand mixer or some elbow grease, cream the butter and sugar together, and then beat the eggs in one by one, adding the next one only when the previous egg is totally incorporated into the mixture

  3. Add the baking powder, cornflour and flour into the mixture and beat well together

  4. Add the crushed raspberries and mix through the batter gently making sure to not over mix!

  5. Divide the mixture evenly between the muffin cases, filling to about 2/3 full

  6. Bake for 25 minutes in the centre of the oven, until cooked where a skewer comes out clean

Coconut Buttercream

  1. In a bowl, add the butter, vanilla, coconut milk and half of the icing sugar, and using an electric hand mixer, mix the ingredients until smooth

  2. Gradually add the rest of the icing sugar into the mixture to produce a smooth and creamy buttercream

  3. Beat in the desiccated coconut

  4. Divide the mixture into two, and into one of these add some pink food colouring. Then ice your cupcakes 

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