Photo: Deva Williamson
Coconut & raspberry cupcakes
12 ingredients
25 min + 20 min
MAKES 12-15
openrecipes
Adding a little fruit purée to your buttercream frosting gives you a berry flavour and vibrant colour atop your sponges
Estimated Nutrition (whole recipe, rough)
1192
Calories
32g
Protein
54g
Fat
146g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 175g self-raising flour
- 140g caster sugar
- 50g desiccated coconut
- 140g butter , softened
- ½ tsp vanilla extract
- 2 large eggs
- 4 tbsp milk
- 140g raspberries , fresh or frozen
- 280g icing sugar
- 85g butter , softened
- 4 tbsp raspberry coulis, from a bottle or fresh
- a little desiccated or shredded coconut , to decorate
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes