Even though the weather is pretty grim at the moment, heading towards the queens jubilee, these cupcakes are really seasonal and British, perfect for the summer time! Ideally, the frosting should be a little thicker, but mine was more runny, however the perfect consistency for dipping to create a shiny finish. The icing is delicious too, the leftover stuff was put in the fridge and quickly eaten with just a spoon…
225g caster sugar
1 tsp baking powder
210g self raising flour
12tsp raspberry jam
Raspberries (to decorate)
1. Preheat oven to 180 degrees. Line muffin tray with cases.
2. Cream the butter and sugar until pale and smooth. Add the eggs, one at a time, mixing briefly after each addition.
3. Add the remaining ingredients, except the raspberries, and beat well together. Then crush and add the raspberries and gently mix through the batter.
4.Spoon the batter into the cases. Bake in the centre of the oven for 25 minutes, until raised and golden. The cakes are slightly moist even when cooked.
5. Turn the cakes out onto a wire rack and cool completely.
6. Make a small hole in the centre of each cake and place 1 tsp of raspberry jam inside each one.
60ml coconut milk
1 tsp vanilla extract
500g icing sugar
75g desiccated coconut
Pink food colouring
1. Beat together the butter, coconut milk and vanilla, and gradually add the icing sugar.Beat in the desiccated coconut.
2. Divide the mixture between 2 bowls. Add a few drops of food colouring to one and leave the other uncoloured.
3. Ice the cool cupcakes, swirling pink and white together and finish with raspberry.