I made these cupcakes the other day for an interview with a lovely girl named Shelly from the Calgary Herald. She is writing a story about the Calgary Sugarcraft Guild and we used some of these to decorate on. These tasted so good that I knew I had to post the recipe. I covered mine with a thin coat of buttercream and a layer of fondant, but they would be delicious with a cream cheese frosting or even plain with a cup of tea. This recipe makes 12 cupcakes.
Coconut Raspberry Cupcakes
1/2 C (125 g) butter, room temp
1 C (220 g) sugar
1 tsp vanilla
3/4 C (110 g) all purpose flour
1 tsp baking powder
1/2 C (40 g) dessicated coconut (unsweetened)
1/3 C (80 g) sour cream
1 C (150 g) frozen raspberries
Preheat the oven to 350 degrees and line a 12 hole cupcake pan with paper cases.
Beat butter, sugar ,vanilla and eggs together until light and fluffy, around 5 minutes.
Stir in sifted flour, coconut,sour cream and frozen raspberries.
Divide mixture among the cases and lightly smooth the surface.
Bake 35-40 minutes or until a tester comes out clean. (What I mean by this is that you insert a toothpick or a knifetip into the cake and when removed it should be clean.) Cool on wire rack until ready to use.