Name: Raspberry-filled coconut cupcakes with cream cheese icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 125 gram butter, softened; 2/3 cup caster sugar; 1 teaspoon vanilla extract; 2 eggs; 1 3/4 cup self-raising flour, sifted; 2/3 cup desiccated coconut; 2/3 cup milk; 1 cup frozen raspberries, thawed; toasted coconut flakes, icing sugar to serve; Cream cheese icing; 500 gram cream cheese, softened; 150 gram butter, softened; 1 teaspoon vanilla extract; 1 cup icing sugar

Raspberry-filled coconut cupcakes with cream cheese icing

This indulgent recipe sees coconut cupcakes filled with tart raspberries and topped a lush cream cheese icing. Dust with icing sugar and serve as a show-stopping treat at your next sweet occasion

Makes 12

Prep

15M

Cook

30M

Total

45M

This recipe first appeared in Woman’s Day.

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Ingredients

125 gram butter, softened

2/3 cup caster sugar

1 teaspoon vanilla extract

2 eggs

1 3/4 cup self-raising flour, sifted

2/3 cup desiccated coconut

2/3 cup milk

1 cup frozen raspberries, thawed

toasted coconut flakes, icing sugar to serve

Cream cheese icing

500 gram cream cheese, softened

150 gram butter, softened

1 teaspoon vanilla extract

1 cup icing sugar

Method

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

2.In a large bowl, using an electric mixer, beat butter and sugar together until creamy. Beat in vanilla. Add eggs, one at a time, beating well.

3.Fold in combined flour and coconut alternately with milk. Spoon mixture into paper cases so each is two-thirds full.

4.Bake for 20-25 minutes until cooked when tested. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

5.In a small bowl, crush raspberries with a fork.

6.For the cream cheese icing: In a small bowl, using an electric mixer, beat cream cheese, butter and vanilla on medium until pale. Add icing sugar, beating until fluffy. Transfer to a piping bag fitted with a fluted nozzle.

7.Using a small, sharp knife, cut a small recess in the middle of each cupcake. Fill with raspberries, reserving 1 tablespoon. Pipe icing on top, sprinkle with toasted coconut flakes, dust with icing sugar and drizzle with reserved raspberry.