Coconut & raspberry cupcakes

• self-raising flour↗175g g
• caster sugar↗140g g
• desiccated coconut↗50g g
• butter↗140g g

  softened

• vanilla extract↗½ tsp tsp
• large eggs↗2
• milk↗4 tbsp tbsp
• raspberry↗140g g

  fresh or frozen

• icing sugar↗280g g
• butter↗85g g

  softened

• 4 tbsp raspberry↗ tbsp

  coulis, from a bottle or fresh

• a little desiccated or shredded coconut↗

  to decorate

Step-by-step instructions

1. 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. 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. 3

   Beat together the icing sugar, butter and raspberry coulis to make a light, fluffy icing. Spoon or pipe onto the cakes and sprinkle with coconut.