Much like last week, I find myself writing a Friday post on a Thursday. But, essentially it’s Friday due to the Bank Holiday, which brings me to bid you all a very happy Easter. I’ll hopefully have an interesting post for you next week as I’m off camping this weekend. I know, I’m totally mad in this weather, but I was watching the snow from my window the other day and suddenly had a craving for a nice sausage casserole so I’ll be making sure I’m prepped for that on my little trip, that’s sure to keep my body warm and spirit high.
Anyhow, enough about this dreadful weather. I’ve said it before and I’ll say it again, I’m really not much of a baker, but when I read about these little beauties I couldn’t resist trying my hand at them. I think you’ll agree, they are rather cute and make for an impressive looking cupcake. I know, I know, cupcakes I hear you moan. They are so last year, or the year before for that matter, but who cares? And anyway, I’ve never been one for ‘on trend’; I make what I want, when I want.
Raspberries and coconut are two of my favourite things, so when I heard about them being used together, in a cupcake, let’s just say it was one of those vivacious moments. This recipe is a mixture of a few I’ve found floating around the internet, I first read about them over at a blog I love to read Emily’s Recipes & Reviews, definitely worth a view by the way. Despite her fine looking recipe, I wasn’t feeling adventurous enough to embark on making the icing with egg whites, call me a lazy cook if you will, but I decided to look for an alternative, the alternative being butter icing.
With this recipe, I loved the idea that you place raspberries in with the cake mixture meaning that when you bite into the cupcake you get the sweetness from the icing and delicious sponge that completely off sets the sharpness of the raspberries. Make sure you save the prettiest raspberries for the decoration.
Happy Easter everyone.
Makes 12 cupcakes
120g plain flour
140g caster sugar
40g unsalted butter, softened
1 ½ tsp baking powder
A pinch of salt
120ml coconut milk
1 tsp vanilla extract
200g of raspberries (you’ll need 48 in total)
For the icing and decoration:
80g unsalted butter, softened
25ml coconut milk
250g icing sugar
25g desiccated coconut
Preheat the oven to 170°C and place the paper cases into a muffin tray.
Add the flour, sugar, butter, baking powder, salt in a bowl and use an electric mixer to mix until light and fluffy, or mix it by hand if you’ve enough will power in you. In a separate bowl, mix the coconut milk and vanilla extract; beat into the flour mixture until well combined. Add the egg and ensure it’s mixed well.
Add three raspberries to each of the paper cases then spoon the cupcake mix over the top until almost full and bake in a preheated oven for 20-25 minutes or until light, spongy and golden brown in colour. Leave the cupcakes to cool slightly in the tin and then transfer to a wire rack to cool fully.
To make the icing: Beat the icing sugar and butter together using an electric mixer until well mixed. Turn the mixer down to a slow speed and gradually add the coconut milk. Once the milk has been fully added, turn up to high speed and continue beating for a further 5-10 minutes until the icing is very soft and fluffy.
Spoon the icing onto the cooled cupcakes and top each one with desiccated coconut and a raspberry.