Name: Raspberry and coconut cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 125 gram butter, chopped, at room temperature; 1 1/4 cup caster sugar; 1 teaspoon vanilla extract; 3 eggs; 1 cup plain flour; 1/2 cup self-raising flour; 1/4 teaspoon bicarbonate of soda; 1/2 cup milk; 1 cup desiccated coconut; Topping; 250 gram cream cheese, softened; 1 1/2 cup icing-sugar mixture; 1 cup flaked coconut, toasted; 120 gram punnet raspberries

Raspberry and coconut cupcakes

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Makes 24 Item

Prep

15M

Cook

25M

Total

40M

Ingredients

125 gram butter, chopped, at room temperature

1 1/4 cup caster sugar

1 teaspoon vanilla extract

3 eggs

1 cup plain flour

1/2 cup self-raising flour

1/4 teaspoon bicarbonate of soda

1/2 cup milk

1 cup desiccated coconut

Topping

250 gram cream cheese, softened

1 1/2 cup icing-sugar mixture

1 cup flaked coconut, toasted

120 gram punnet raspberries

Method

1.Preheat oven to moderate, 180°C. Line 2 x 12-hole muffin pans with paper cases.

2.In a large bowl, using an electric beater, cream butter and sugar together until light and fluffy. Beat in vanilla.

3.Add eggs one at a time, beating well after each addition. Sift flours and soda together. Fold into creamed mixture alternately with milk, beginning and ending with flour. Fold in desiccated coconut.

4.Spoon mixture into paper cases until 2/3 full. Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

5.Meanwhile; to make topping, in a small bowl, using an electric mixer, beat cream cheese and icing- sugar mixture until smooth. Spread over cooled cakes. Sprinkle with flaked coconut and top with a raspberry.

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