Saturday 16 March 2013

Coconut Cupcakes with Raspberry Icing

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Coconut Cupcakes with Raspberry Icing. It is a must-make recipe for any hardcore coconut lovers. The cupcakes are moist, with a coconut soaked sponge and tangy icing.

This recipe makes 8 cupcakes.

A Simple List of Ingredients:

1. Butter
2. Sugar
3. Eggs
4. Vanilla Flavouring
5. Dessicated Coconut
6. Self-Raising Flour
7. Milk
8. Raspberry Jam
9. Icing Sugar
10. Lemon Juice
11. Fresh Raspberries

Bismillah, let's start!

Preheat the oven to Gas Mark 4.

Place 4 ounces softened butter into a large bowl.

Add 4 ounces sugar.

Using a whisk, cream the butter and sugar until light and fluffy.

Add 2 eggs.

Add 1 teaspoon vanilla flavouring

Beat with a whisk to combine.

Add 2 ounces dessicated coconut

Stir to combine.

Add 4 ounces self-raising flour

Stir to combine the flour, and add a drop of milk.

Stir well until combined.

Line a cupcake tray with cases. I always use an ice cream scoop for cupcakes. It allows the cupcakes to be equal size.

Fill the cases with the batter. Bake in the preheated oven at Gas Mark 4 for 20 minutes.

Once baked, completely cool the cupcakes on a wire rack.

For the icing, place 6 ounces softened butter into a KitchenAid bowl.

Beat the butter until light and fluffy.

Add 1 tablespoon raspberry jam.

Beat to combine.

Add 12 ounces icing sugar.

Beat in to combine.

Add a few drops of lemon juice.

Add a handful chopped fresh raspberries.

Stir to combine.

Blend the icing until smooth.

Add 4 tablespoons dessicated coconut, and stir to combine.

Pipe the icing onto the cooled cupcakes.

Dust with icing sugar, and serve!


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