More summery muffins? Check. Raspberries and coconut. That’s right. One of my favourite combinations makes up these beautiful muffins – a coconut cake, filled with raspberry compote and topped with a raspberry buttercream. If you liked the coconut dream cake, you’ll love these!
Raspberry and Coconut Muffins
Ingredients:
Cake
- 8oz butter
- 8oz caster sugar
- 4 eggs
- 1 tsp vanilla essence
- 4oz plain flour
- 4oz dessicated coconut
- 3 tsp baking powder
Filling:
- 2 punnets of raspberries
- 1 tbsp caster sugar
Buttercream Topping
- 160g butter
- 500g icing sugar
- 40ml milk
- Fresh raspberries, to decorate
- Dessicated coconut, to decorate
- Other decorations as required.
Instructions: Preheat the oven to Gas Mark 5 and line a 12-hole cupcake tray with liners. Cream together the butter and sugar before beating in the eggs and vanilla essence. Stir in the baking powder, plain flour and desiccated coconut and mix until well combined. Spoon into the cupcake liners and bake for 30 minutes until form and golden brown. Remove, place on a wire rack and leave to cool. Make the raspberry compote by placing the raspberries and sugar in a pan, and gently cooking until thick and the raspberries have broken down. Leave the mixture to cool. Use a cupcake corer or sharp knife to make a small hole in the cupcake before filling with the raspberry compote (or jam), retaining half the mixture. Make the buttercream by beating the butter, sugar and milk until thick and fluffy (about 5 minutes). Add in the reserved raspberry compote and beat until well combined. Spoon into a piping bag fitted with a star-shaped nozzle and pipe onto the cupcakes. Decorate with the raspberries, coconut and other decorations.
The Wayfaring Baker 
Your lovely pink muffins look so delicious & well-flavoured too!
MMMMMMMMMMM! đŸ˜„