Raspberry & Coconut Cupcakes with Vanilla Buttercream by AnnDixon

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Raspberry & Coconut Cupcakes with Vanilla Buttercream by 

225g/8oz butter or margarine, softened at room temperature
225g/8oz caster sugar
4 medium eggs
2 tsp vanilla extract
200g of fresh Raspberries, keep some back for Decoration
200g of desiccated coconut
225g/8oz self raising flour
Coconut or Normal milk, to loosen if needed, I didn’t use it,
Preparation method
Preheat the oven to 180C/350F/Gas 4.

Cream the butter and the sugar together in a bowl until pale and fluffy.
Creaming butter by hand

Beat in the eggs, a little at a time, and stir in the vanilla extract.
Fold in the flour Berries and coconut using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.

Divide the mixture between the cake tins and gently spread out with a spatula.
or halve the mixture and put in a basin and cook in the microwave on high for about 3-4 minutes, make a moist pudding to have with Custard,

Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
Remove from the oven and set aside for 5 minutes,
remove from the tin and peel off the paper. Place onto a wire rack.
Make Buttercream,
Butter, Icing Sugar and Vanilla to taste, pipe on the Cupcakes adding half a fresh Raspberry & Spinkles, or fill a 7in cake,
Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.


cake, cupcakes, food, baking, recipe


  • AnnDixon
    AnnDixonover 1 year ago

  • lynn carter
    lynn carterover 1 year ago

    looks good Ann xx

  • Linda  Makiej
    Linda Makiejover 1 year ago


    Greetings of the season.
    Linda :)

  • jules572
    jules572over 1 year ago

    Temptation is always hard to resist Ann and you don’t make it easy for me; YUMMY!!!…Jules

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