It's delicious! You can change to Icing flavours to what ever suits and they're a really yummy moist cupcake! You can also leave out the berries and just leave as coconut, and make into a pina colada cupcake with a pineapple curd filling..
Ingredients
| 125 g | Butter, Softened |
| 1 ¼ cups | Caster sugar |
| 1 tsp | Vanilla essence/extract |
| 3 whole | Eggs, room temprature |
| 1 ¼ cups | Self raising flour |
| ¾ cup | Shredded coconut (Main) |
| 60 ml | Coconut cream |
| ½ cup | Sour cream |
| ½ cup | Frozen raspberries |
| ½ cup | Butter, softened |
| 3 Tbsp | Coconut cream |
| 2 cups | Icing sugar, sifted |
| 2 Tbsp | Freeze-dried raspberries |
| 2 whole | Shredded coconut |
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Directions
- Pre- heat Oven to 180 degrees and line 12 cupcake tins with patty cases.
- Cream together the butter and sugar, add vanilla and the eggs one at a time, beating between each. then add the sour cream and cream together.
- Sift in the Flour and then add the first measurement of shredded coconut and coconut cream and gently fold together.
- fold in the raspberries and divide evenly over the cupcake cases. Bake for 20 Mins until a toothpick comes out clean when inserted in the center. Leave to cool.
- For the icing beat together the butter and icing sugar till light and fluffy, add the coconut cream and beat until well mixed.
- Pipe or spoon icing into cupcakes and sprinkle with the Freeze-dried raspberries and shredded coconut for decoration. Enjoy!
