Sunday, 8 June 2008

Coconut and raspberry frou-frou cupcakes


I see these as the poodles of the cupcake world; the strange thing is that I can’t really explain it any further – you’ll either see what I mean or you won’t! When I read the recipe it was like ticking off a list of all my favourite ingredients: coconut, raspberries, cream cheese and butter.


These are show-stoppingly pretty but really not that difficult to make. If you can make a cupcake and you can make frosting the rest is window dressing. What they do require is time and care to assemble.

The cupcakes don’t dome hugely on baking but that’s good as it gives you a nice flat surface to decorate:


The recipe said to use frozen raspberries but the supermarket had some gorgeous English Tulameen raspberries grown in West Sussex and, successfully managing to ignore the price, I knew they had to be mine. They were worth every penny - plump, sweet, juicy and flavoursome. A good raspberry has a price beyond rubies. Look at the raspberries on that!


One little cupcake ready for transit:


The coconut essence was tricky to find but I eventually bought it from Jane Asher, this is a good website for sugar and wafer decorations too.


Ingredients:
For the cake:
125g unsalted butter, at room temperature
220g caster sugar
3 eggs
75g plain flour
35g self raising flour
40g desiccated coconut
80ml sour cream
150g raspberries

For the frosting:
60g unsalted butter, at room temperature
160g cream cheese, at room temperature
2 teaspoons coconut essence
480g icing sugar

For the decoration:
150g toasted flaked coconut
36 raspberries

How to make:

- Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.
- Line a 12 hole muffin pan with paper cases.
- Beat the butter, sugar and eggs together until light and fluffy. If the mix starts to curdle you can add a little of the flour to correct it.
- Stir in the flours, coconut and sour cream and ensure all the ingredients are well combined.
- Carefully fold in the raspberries. Try not to break them and have them bleed into the mix – although some breakages are inevitable. I used a plastic spatula so as to preserve the raspberries.
- Spoon into the paper cases making sure that all the cupcakes have their share of raspberries.
- Bake for approximately 40 minutes or until a skewer comes out cleanly. Mine took 35 minutes.
- Leave to cool completely on a wire rack. Once cool I kept the cupcakes in an airtight container to decorate the next day; you can of course decorate them as soon as they are cool if you so wish.
- Make the frosting by beating the butter, cream cheese and coconut essence until light and fluffy. Gradually beat in the icing sugar.
- Remove the cakes from their cases and cover with frosting.
- Roll the edges in the coconut flakes then smooth the frosting on the top.
- Decorate the top with raspberries.
- Bask in glory at the wonderful thing you have made.
- Eat.

13 comments:

Soo said...

These are heaven in cupcake form!!!

Luca&Sabrina said...

Hi dear Artist, we knew you by Coco Cooks' blog and we are breathless....your artistry is a signal triumph! Amazing and fancy recipe...how to resist? I'm a sinner and I happily fall into sin looking at this temptation! Me and my husband have a foodie blog and we are starting to put our recipes in English too!
If you want to come and see us...tea or coffee?
Sabrina&Luca

Dee said...

moannnn... i haven't had fresh raspberries in eons! i'm in malaysia, and i'd need to sell an organ to be able to afford a taste. sob.

i.want.now.

Cakespy said...

These are masterpieces!!! Gorgeous!

Rosie said...

Gorgeous - Gorgeous - Gorgeous!!!!

Oooooh I could sink my teeth into one of these delightful cupcakes now - yum!!!

Rosie x

Mike of Mike's Table said...

Those are some of the best looking cupcakes I've ever seen. I really like the flaky exterior and the stark contrast with those ruby raspberries crowning them. They look wonderful

Patti said...

These cakes are adorable!!! And the raspberries inside look soo so so good. I might need to make them...

Y said...

Those raspberries look a-mazing! And I love the overall frou-eyness of the cupcake too :)

Blog Princess G said...

Pretty and pretty decadent by the sounds of it! Thank you CC!

Cakelaw said...

Delightful - I have tried the underlying cake recipe but skipped the raspberry cream cheese almond deocration - after seeing yours, I want to try them again with all the trimmings.

glamah16 said...

Those are gorgeous cupcakes. Love it!

BaL said...

Can't find enough words to express what this view means to me lol

Anonymous said...

I made these twice now they are sooooooo good love them x