Raspberry and Coconut Cupcake Recipe



  • 175g self-raising flour
  • 140g caster sugar
  • 50g desiccated coconut
  • 140g butter , softened
  • ½ tsp vanilla extract
  • 2 large eggs
  • 4 tbsp milk
  • 140g raspberries , fresh or frozen




  • 280g icing sugar
  • 85g butter , softened
  • raspberry juice from
  • a little shredded coconut , to decorate


What to do


  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 juice to make a light, fluffy icing. Spoon onto the cakes and sprinkle with coconut.