Blueberry lemon cake with coconut crumble topping
This sticky, crumbly bake is irresistible - it's a pudding straight from the tin
Coconut & raspberry cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12-15
Skip to ingredients
- 175g self-raising flour
- 140g caster sugar
- 50g desiccated coconut
- 140g buttersoftened
- ½ tsp vanilla extract
- 2 large eggs
- 4 tbsp milk
- 140g raspberryfresh or frozen
For the frosting
- 280g icing sugar
- 85g buttersoftened
- 4 tbsp raspberrycoulis, from a bottle or fresh
- a little desiccated or shredded coconutto decorate
Nutrition: per cupcake (12)
- kcal314
- fat17g
- saturates11g
- carbs37g
- sugars28g
- fibre2g
- protein3g
- salt0.4glow
Method
step 1
Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases. Tip all the cake ingredients except the raspberries into a bowl and beat for 1-2 mins until light and fluffy. Gently fold in the raspberries.
step 2
Divide the mixture between the cases and bake for 18-20 mins (add a couple of extra mins for deep cases), until golden brown and firm to the touch. Leave to cool.
step 3
Beat together the icing sugar, butter and raspberry coulis to make a light, fluffy icing. Spoon or pipe onto the cakes and sprinkle with coconut.
