Sunday, 19 April 2015

Raspberry and Coconut Cupcakes


I made these cupcakes for a charity bake sale at J's work weeks ago. The inspiration for these cupcakes were the Taylor & Colledge flavour pastes that I was sent to review. I'd already tried out the lemon one in this banana and berry lemon muffin recipe which worked really well.  I decided to try the coconut one next and chose to pair it with raspberry. The result was a wonderfully moist, coconuty cake interspersed with chunks of fresh raspberries which cut through the coconut. It was paired with a raspberry jam frosting and had a hidden raspberry inside the cake. I baked 2 batches for the bake sale and a further batch later in the week to take to my work as it was just too good not to share. Everyone was amazed by the hidden raspberry which looks like a heart so I'm planning to make this again for Valentine's Day next year!

I'm sharing this with a few blog challenges this month

Cook Blog Share hosted by Lucy from Supergolden Bakes.



Recipe of the Week hosted by Emily from A Mummy Too


Tasty Tuesdays hosted by Vicki from Honest Mum




Bake of the Week hosted by Helen from Casa Costello 


Casa Costello

 This was for a double recipe 

 Adding coconut extract paste 

 adding fresh raspberries and dessicated coconut

 lovely cupcake batter 

 fresh from the oven

 Make a small hole in th centre using a cupcake corer or melon baller 


 Fill it with a fresh raspberry

 ready to frost 

 pipe icing on and add a fresh raspberry on top and a sprinkling of dessicated coconut 

 I used pink and white spotty cases to match the raspberry and coconut 


 Ta-da! Do you think the raspberry looks like a heart inside? 

Makes 12 cupcakes

For the cupcakes 
130g unsalted butter, softened
125g caster sugar
2 large eggs, beaten
130g self-raising flour
50ml double cream 
1 teaspoon Taylor & Colledge coconut extract
50g desiccated coconut
50g fresh raspberries

For the icing
110g butter
110g seedless raspberry jam
100g icing sugar, sifted

To decorate
24 fresh raspberries
dessicated coconut 

  • Preheat the oven to 180C.
  • Cream the butter and sugar until light and fluffy.
  • Add in the eggs slowly and continue mixing. 
  • Add in the coconut extract, double cream and flour. 
  • Finally stir in the dessicated coconut and fresh raspberries by hand.
  • Fill the cupcake cases until 2/3 full with cake batter.
  • Bake for approximately 18 minutes or until golden brown and a skewer inserted into the centre comes out clean. 
  • Allow to cool completely before decorating.
  • To make the icing, beat the butter and icing sugar until smooth.
  • Add the raspberry jam and continue beating until smooth. 
  • Make a small hole in the centre of each cupcake - you can use a cupcake corer or a melon baller.
  • Place a fresh raspberry in the cored out cupcake.
  • Pipe the frosting on top and decorate each cupcake with a fresh raspberry on top and a sprinkling of dessicated coconut.
Disclaimer: I was sent a range of flavour pastes from Taylor & Colledge for review purposes. A positive review was not required and all opinions expressed are my own. This is not a sponsored post.

20 comments:

  1. So pretty! I have the exact same cupcake stand as you, it's really cute :)

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    1. I love the cupcake stand and I have the ice cream bow too :)

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  2. Loving the amount of raspberries squished into these and that icing is so pretty.

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  3. These are gorgeous, and it sounds like a great flavour combination!

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  4. I have never tried coconut with raspberry before but it sounds delicious! I have never seen that coconut extract paste before either, very interesting.
    #bakeoftheweek

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    1. It's a great flavour combination and the coconut paste is absolutely brilliant!

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  5. How pretty these look. I bet they tasted gorgeous

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    1. Thanks! They were absolutely delicious.

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  6. I literally think this batch wouldn't have lasted a day in my house! coconut & raspberry is one of my all time fave combos, yum yum!!!

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    1. Ha ha I had a feeling you'd like these cupcakes!

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  7. Ooh that coconut paste looks rather interesting - These are truly pretty cupcakes - the frosting looks really light. Thanks so much for joining in with #Bakeoftheweek x

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  8. Delicious! Lovely flavour combination and so pretty - thanks for linking with #CookBlogShare

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  9. Well I've never heard of coconut extract paste! That'll be something to look out for.

    Your cupcakes look gorgeous and I love how much raspberry you've managed to cram in. Pretty and pink!

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    1. I think it's a new product and it's absolutely brilliant. I love the pretty pink too :)

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  10. Now I know for sure. You're conspiring to make me fat.

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    Replies
    1. At least this had quite a bit of fruit in it :)

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