Dawn V's Raspberry & Coconut Cupcakes

READY IN: 40mins
YIELD: 18 muffins




  • 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 - I normally leave them plain.