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.
MB.0800
7 people made this
Ingredients
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
Directions
Preparation:20min ›
Cook:30min ›
Ready in:50min
- Cake: Preheat the oven to 180 degrees C and line a 12 hole muffin tray with paper cases.
- 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.
- 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.
- 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.
- Icing: Place softened butter and cream cheese in a bowl with the coconut milk then mix until smooth, this can take some time.
- When smooth gradually add the icing sugar continuing to mix until combined.
- 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.
