About the bake
This raspberry and coconut fairy cakes recipe is perfect to bake for an afternoon treat. It is also ideal to make with children as it is so simple and the outcome is light little fruity cupcakes with coconut. Why not try adding the grated zest of a lime for an exotic twist.
Method
Step 1:
Preheat the oven to 190ºC (170ºC fan, gas mark 5). Line a 12 hole muffin tin with paper cases.
Step 2:
Put the butter and sugar together in a bowl and whisk together until pale, light and fluffy.
Step 3:
Gradually whisk in the eggs. Tip half of the raspberries into the flour and gently fold in the milk to form a creamed mixture.
Step 4:
Fold in the desiccated coconut and the almonds.
Step 5:
Spoon the mixture into the paper cases, scattering the rest of the raspberries over the top.
Step 6:
Bake for 15-20 mins until pale golden, risen and springy to the touch. Cool on a wire rack. Dust with sieved icing sugar. Store in an airtight container.
Ingredients
- 175g Butter (unsalted) (room temperature)
- 175g Billington's Unrefined Golden Caster Sugar
- 3 Egg(s) (free range) (medium)
- 75g Self-raising white flour (sifted)
- 75g Raspberries
- 3 tbsp Milk (whole)
- 75g Dessicated coconut
- 25g Almonds (ground)
- Unrefined golden icing sugar
Recipe Reviews
We love these and I keep frozen raspberries in the freezer which work just as well as long as you leave out some of the milk.
Ingredients
- 175g Butter (unsalted) (room temperature)
- 175g Billington's Unrefined Golden Caster Sugar
- 3 Egg(s) (free range) (medium)
- 75g Self-raising white flour (sifted)
- 75g Raspberries
- 3 tbsp Milk (whole)
- 75g Dessicated coconut
- 25g Almonds (ground)
- Unrefined golden icing sugar