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http://www.lifestylefood.com.au/recipes/7365/raspberry-cupcakes-with-coconut-frosting

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Raspberry Cupcakes with Coconut Frosting

My most requested cupcake/muffin from clients. Perfect for kitchen teas or baby showers. Made a wedding cake from them also.

Ingredients

Method

  • 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 white and fluffy.

  • 12.

    Spread icing over cold cupcakes and decorate accordingly

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Raspberry Cupcakes with Coconut Frosting.

 
 

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