Dawn V's Raspberry & Coconut Cupcakes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 125 g butter, softened
• 1 cup caster sugar
• 3 eggs
• 1/2 cup plain flour
• 1/4 cup self-raising flour
• 1/2 cup coconut, dessicated
• 1/3 cup sour cream
• 150 g raspberries (i use frozen ones)
• 60 g butter
• 160 g cream cheese, soft
• 2 teaspoons coconut essence
• 3 cups icing sugar

Recipe

• 1 preheat the oven to 180°c (160°c fan forced) line a 12 cup standard muffin tin with papers and set aside.
• 2 in a large bowl beat the butter and sugar together until fluffy.
• 3 add the eggs one at a time and beat well. add the sour cream.
• 4 in another bowl mix together the flours and coconut.
• 5 combine the dry ingredients to the wet and mix until just combined.
• 6 fold in the raspberries (or if going for a neater look add them by hand once the mix is in the cups).
• 7 fill each muffin tin 3/4 full and bake in the oven for 15-20 minutes or until a light golden and a skewer comes out clean.
• 8 leave in tin to cool and then flip onto a cooling rack.
• 9 ---to make the icing----.
• 10 combine the butter and the cream cheese and mix with a electric beater until fluffy.
• 11 add the coconut essence and the icing sugar gradually until the frosting is and fluffy.
• 12 spread icing over cold cupcakes and decorate accordingly - i normally leave them plain.