My most requested cupcake/muffin from clients. Perfect for kitchen teas or baby showers. Made a wedding cake from them also.
Preheat the oven to 180°C (160°C fan forced) Line a 12 cup standard muffin tin with papers and set aside.
In a large bowl beat the butter and sugar together until fluffy.
Add the eggs one at a time and beat well. Add the sour cream.
In another bowl mix together the flours and coconut.
Combine the dry ingredients to the wet and mix until just combined.
Fold in the raspberries (or if going for a neater look add them by hand once the mix is in the cups).
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.
Leave in tin to cool and then flip onto a cooling rack.
---To make the icing----.
Combine the butter and the cream cheese and mix with a electric beater until fluffy.
Add the coconut essence and the icing sugar gradually until the frosting is white and fluffy.
Spread icing over cold cupcakes and decorate accordingly
Nutritional analysis per serving (18 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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