Saturday, 16 March 2013

Coconut Cupcakes with Raspberry Icing

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Coconut Cupcakes with Raspberry Icing. It is a must-make recipe for any hardcore coconut lovers. The cupcakes are moist, with a coconut soaked sponge and tangy icing.

This recipe makes 8 cupcakes.



A Simple List of Ingredients:

1. Butter
2. Sugar
3. Eggs
4. Vanilla Flavouring
5. Dessicated Coconut
6. Self-Raising Flour
7. Milk
8. Raspberry Jam
9. Icing Sugar
10. Lemon Juice
11. Fresh Raspberries

Bismillah, let's start!

Preheat the oven to Gas Mark 4.



Place 4 ounces softened butter into a large bowl.




Add 4 ounces sugar.




Using a whisk, cream the butter and sugar until light and fluffy.




Add 2 eggs.




Add 1 teaspoon vanilla flavouring




Beat with a whisk to combine.




Add 2 ounces dessicated coconut




Stir to combine.




Add 4 ounces self-raising flour




Stir to combine the flour, and add a drop of milk.




Stir well until combined.




Line a cupcake tray with cases. I always use an ice cream scoop for cupcakes. It allows the cupcakes to be equal size.




Fill the cases with the batter. Bake in the preheated oven at Gas Mark 4 for 20 minutes.




Once baked, completely cool the cupcakes on a wire rack.




For the icing, place 6 ounces softened butter into a KitchenAid bowl.




Beat the butter until light and fluffy.




Add 1 tablespoon raspberry jam.




Beat to combine.




Add 12 ounces icing sugar.




Beat in to combine.




Add a few drops of lemon juice.




Add a handful chopped fresh raspberries.




Stir to combine.




Blend the icing until smooth.




Add 4 tablespoons dessicated coconut, and stir to combine.




Pipe the icing onto the cooled cupcakes.




Dust with icing sugar, and serve!

Wasalaam!


1 comment

  1. amazing cupcakes, fathima... pls pass on one to me... :)

    ReplyDelete

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