So I’m raspberry baked good addict now!! For those of you that saw my raspberry tea cake recipe, I’ve shaken up my usual lemon and more lemon flavour pattern to introduce the humble raspberry, king of the berries!! To make these cupcakes even better, comes the addition of delicious coconut, resulting in a truly delectable morning tea treat!!
Even better? The recipe says “put all ingredients in a bowl and mix.” You can have a batch of these babies in the oven in five minutes. Yes, yes and yes. Too easy….too delicious!!!
I used this recipe from BBC Food network:
Ingredients
- 175g self-raising flour
- 140g caster sugar
- 50g desiccated coconut
- 140g butter, softened
- ½ tsp vanilla extract
- 2 large eggs
- 4 tbsp milk
- 140g raspberries, fresh or frozen
Method
- Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases. Tip all the cake ingredients except the raspberries into a bowl and beat for 1-2 mins until light and fluffy. Gently fold in the raspberries.
- Divide the mixture between the cases and bake for 18-20 mins (add a couple of extra mins for deep cases), until golden brown and firm to the touch. Leave to cool
Are you a raspberry lover? Do you have any raspberry recipes you’d like to share?
