If you’re at a loose end this weekend and want something to munch on with a cup of tea – why not bake these beauties? The OH had a bake-off at work this week, and these did the job nicely! (NB. He did most of the work, i just helped – and took photo’s.)

Adapted from Miss Friday’s Feasts –  they are more-ish and very moist. As well as the addition of malibu and desiccated coconut, we also made a cream cheese frosting (instead of butter icing), which stopped the cakes from tasting too sweet. The decoration was all His idea – the theme being ‘Green Week’ – a Raspberry and Coconut flower would be a pretty great thing…

Makes 12 Cupcakes

120g plain flour
140g caster sugar
40g unsalted butter
1 ½ tsp baking powder
25g desiccated coconut
A pinch of salt
40ml malibu (or other coconut liqueur)
80ml milk
1 egg
200g of raspberries (you’ll need at least 24, depending on size)

To Decorate

150g cream cheese
50g icing sugar
2 teaspoons lemon/lime juice
approx 25g flaked coconut
Leftover raspberries
Freeze-dried raspberries (optional)

Preheat the oven to 180C and prepare cupcake tin with paper cases.

Mix all dry ingredients and butter with an electric mixer (or by hand if you’re old school) until light and fluffy.

Add malibu and milk, beat well and then add the beaten egg. Make sure the mixture is well combined.

Put raspberries into your paper cases – we had pretty large raspberries so just put one in each, but if you have small ones put two in. (If i do this recipe again i might try chopping up the raspberry first so it doesn’t sink to the bottom of the cake – let me know if anyone try’s this).

Spoon the cupcake mixture over the top until the raspberries are covered , then put in pre-heated oven for 25 mins or until golden, and a skewer inserted into the middle comes out clean.

When cakes are cooked, put them onto a wire rack to cool.

Whilst the cakes are cooling you can make the topping 🙂

Put the cream cheese, icing sugar and citrus juice into a bowl and beat well. Dry fry the coconut flakes until slightly coloured.

Wait until the cakes are fully cool to decorate, otherwise the topping will melt.

Spread cream cheese frosting onto each cake, then place a raspberry in the centre.

Working from the inside-out, place flakes of coconut around the raspberry to create the look of petals – saving the larger flakes for the outer circle.

Sprinkle freeze-dried raspberries on top (if you have them – ours was from waitrose).

This would be easier with masterchef-style culinary tweezers and a production line 😉

But don’t they look pretty?

I shall be checking out Royal Crescent StrEAT this weekend – a street food festival on the Crescent in Bath, if you’re in Bath come along!

Easy to follow recipe below…

Makes 12 Cupcakes

120g plain flour
140g caster sugar
40g unsalted butter
1 ½ tsp baking powder
25g desiccated coconut
A pinch of salt
40ml malibu (or other coconut liqueur)
80ml milk
1 egg
200g of raspberries (you’ll need at least 24, depending on size)

To Decorate

150g cream cheese
50g icing sugar
2 teaspoons lemon/lime juice
approx 25g flaked coconut
Leftover raspberries
Freeze-dried raspberries (optional)

Preheat the oven to 180C and prepare cupcake tin with paper cases.

Mix all dry ingredients and butter with an electric mixer (or by hand if you’re old school) until light and fluffy.

Add malibu and milk, beat well and then add the beaten egg.Make sure the mixture is well combined.

Put raspberries into your paper cases – we had pretty large raspberries so just put one in each, but if you have small ones put two in.

Spoon the cupcake mixture over the top until the raspberries are covered , then put in pre-heated oven for 25 mins or until golden, and a skewer inserted into the middle comes out clean.

When cakes are cooked, put them onto a wire rack to cool.

Whilst the cakes are cooling you can make the topping 🙂

Put the cream cheese, icing sugar and citrus juice into a bowl and beat well. Dry fry the coconut flakes until slightly coloured.

Wait until the cakes are fully cool to decorate, otherwise the topping will melt.

Spread cream cheese frosting onto each cake, then place a raspberry in the centre.  Working from the inside-out, place flakes of coconut around the raspberry to create the look of petals – saving the larger flakes for the outer circle.  Sprinkle freeze-dried raspberries on top.