Raspberry and Coconut Cupcakes

Name: Raspberry and Coconut Cupcakes
Ingredients: 120 g (4 oz) butter, softened; 225 g (8 oz) caster sugar; 3 eggs, lightly beaten; 75 g (2¾ oz) plain flour, sifted; 75 g (2¾ oz) self-raising flour, sifted; 75 g (2¾ oz) desiccated coconut; 75 g (2¾ oz) soured cream; a small pinch of salt; 150 g (5½ oz) fresh raspberries, set aside 12 for decoration; 180 g (6½ oz) Cream Cheese Frosting; flaked coconut, to decorate

Preparation info

Makes
6

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

Ingredients

120 g (4 oz) butter, softened
225 g (8

Method

Preheat the oven to 180°C/350°F/gas mark 4 and place six paper cases in a muffin tin.
Cream the butter and sugar together until light and fluffy, and add the eggs one at a time.
Add the sifted flours and coconut, followed by the soured cream