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  • 10servings
  • 60minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 125g butter, chopped,

  2. at room temperature

  3. 2/3 cup caster sugar

  4. 2 eggs

  5. 1 1/4 cups self-raising

  6. flour, sifted

  7. 1/3 cup coconut milk

  8. cup white choc bits

  9. cup frozen raspberries, plus extra, to serve

  10. 1 1/4 cups shredded coconut

  11. 1 cup icing sugar, sifted

  12. 1 teaspoon butter

  13. 1-2 tablespoons hot water

Instructions Jump to Ingredients ↑

  1. MAKES 12 Preheat oven to moderate, 180°C. Line a 12-hole, 1/3-cup muffin pan with paper patty cases.

  2. In a large bowl, using an electric mixer, beat butter and sugar together until light and fluffy.

  3. Add eggs, one at a time, beating well after each addition.

  4. Lightly fold flour into creamed mixture alternately with coconut milk, beginning and ending with flour. Fold in chocolate, raspberries and 1/4 cup coconut. Divide mixture among cases until 2/3 full.

  5. Bake for 15-20 minutes, until cooked when tested. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

  6. ICING. In a small bowl, combine icing sugar, butter and water, stirring until smooth.

  7. Spread over cooled cakes and dip in remaining shredded coconut to coat. Top with extra raspberries if liked. Store in an airtight container.

  8. TOP TIP Replace icing mixture with 1 cup of melted white chocolate to spread. Roll in coconut (which may be toasted) before allowing to set at room temperature.

  9. Folding ingredients lightly into creamed mixture helps to achieve a melt-in-the-mouth consistency with cupcakes.

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