Raspberry and Coconut Muffins

    50 minutes

    Raspberry and coconut make a wonderful combination in these muffins. You can use a cupcake tray instead and make more kid friendly sizes, just bake about 10 minutes less.

    7 people made this

    Serves: 12 

    • Cake
    • 125g butter, softened
    • 220g caster sugar
    • 3 eggs
    • 75g plain flour
    • 35g self raising flour
    • 40g desiccated coconut
    • 80g sour cream
    • 150g frozen raspberries
    • Icing
    • 30g butter, softened
    • 80g cream cheese, softened
    • 2 teaspoons coconut milk
    • 240g icing sugar
    • Decorations
    • 36 fresh raspberries
    • 25g desiccated coconut

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Cake: Preheat the oven to 180 degrees C and line a 12 hole muffin tray with paper cases.
    2. Put the butter, sugar and eggs in a bowl and mix until light and fluffy. This is quicker to do if you have an electric mixer.
    3. Sieve the flours and then add to the egg mixture with the coconut, sour cream and frozen raspberries. Divide mixture among the muffin cases; smooth the surfaces as much as you can.
    4. Bake cakes for about 25 minutes then check with skewer and then if they need it give them maybe another 5 or so minutes; leave to cool.
    5. Icing: Place softened butter and cream cheese in a bowl with the coconut milk then mix until smooth, this can take some time.
    6. When smooth gradually add the icing sugar continuing to mix until combined.
    7. Decorations: Place a heaped teaspoon of the cream cheese icing onto each cake and then spread to the edges. Place 3 raspberries onto each cake and then sprinkle with the desiccated coconut. Serve.

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