Raspberry Coconut Cupcakes

Raspberry Coconut Cupcakes 

I have been making these cupcakes for years, they are one of my all time favourites. The combination of coconut and raspberry with a cream cheese frosting is delightful and so simple to make in the Tefal Cuisine Companion.

Note: I use eggs from an 800 gm carton of 12 eggs.
Note: I used Americolor fuschia colouring gel to get the soft pink in the icing. 

This recipe will make 12 cupcakes.  

125 gms Butter chilled
210 gms Caster Sugar
3 large eggs

90 gms Sour Cream
80 gms Plain Flour 

40 gms Self Raising Flour 

35 gms Desiccated  Coconut 

Frozen Raspberries

Insert Kneading Blade. Stopper in. 

Add butter and caster sugar.
Sp10:4mins Scraping down bowl with spatula every 30 seconds.
Remove stopper.
Add eggs, sour cream, plain flour and self raising flour.

Sp6:2mins. Scraping bowl with spatula as required.
Pulse 10sec scraping bowl with spatula after 5 seconds.
Remove Kneading Blade and stir through coconut with spatula. 

Spoon batter into a 12 cup muffin tin lined with patty papers. 

Add 2 small frozen raspberries to each cupcake, push down with teaspoon and spoon batter over raspberries. 

Bake 160 deg for 25-30 minutes or until done when tested. 

Cream Cheese Frosting 

60 gms Butter chilled

160 gms Cream Cheese chilled

1 teaspoon Strawberry Essence

500 gms Icing Sugar mixture

Fuschia or red food colouring gel

Insert Kneading Blade. Stopper in.

Add all ingredients except food colouring gel. 

Sp10:2 to 3 minutes or until mixture is smooth and creamy. Mixture will form a ball at first then become smooth and creamy. Scrape down with spatula as required

Remove Kneading Blade. 

Add food colouring gel and mix through with spatula.