Say hello to my favourite ever cupcakes!!
These cupcakes are the first cake recipe I ever developed myself.
They came about a few years ago because I couldn’t find a recipe for the cake I was craving so I made my own up.
The cupcakes are light and moist, they are made with just egg whites which allows them a light fluffiness and coconut milk, then they are studded with vibrant raspberries.
The lime buttercream cream frosting add a whole new flavours and really takes these cupcakes over the top, the flavours combine so well together.
Then they are topped with a drizzle of raspberry sauce which adds an extra hit of raspberry goodness and it’s pink!
I adore these cupcakes they have all my favorite flavors and are perfectly balanced. And they are cute! Whats not to love??
I hope you try these cupcakes, and please let me know what you think. I hope you love them!
Coconut & Raspberry Cupcakes with Lime Buttercream and Raspberry Sauce
- 1 and 1/2 cups plain flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 170g butter, room temperature
- 1 cup + 2 tablespoons caster sugar
- ½ teaspoon vanilla essence
- ¼ teaspoon coconut essence
- ½ cup coconut milk
- 4 egg whites
- 1 cup frozen raspberries
- 100g Raspberries
- 1 tablespoon caster sugar
- 125g butter
- 2 cups icing sugar
- Juice of 1 lime
Preheat oven to 180 degrees
Mix, flour baking soda and salt in a bowl and set aside.
In a stand mixer beat the butter and 1 cup of sugar until light and fluffy. Add vanilla and coconut essence and beat to combine. Add the flour mixture in 3 additions alternating with the coconut milk, mix on low speed until combined.
In a separate bowl beat the egg whites until foamy, add the 2 tablespoons of caster sugar and continue beating until stiff and glossy.
Fold 1/3 of the egg whites into the cake mixture, then fold in the remaining egg whites. Gently fold in the raspberries.
Spoon into cupcakes case to 2/3 full and bake for 20-25 minutes.
Remove from oven and allow to cool in tray for 5 minutes them remove from tray and allow to cool fully.
Place the raspberries and sugar in a small saucepan over medium heat and cook for 5 minutes or until the raspberries have broken down.
Pour into a sieve and press with a flexible spatula to get as much juice and flesh as you can, pour into a squeeze bottle and set aside.
Place the butter into a bowl and beat until very pale and fluffy. Add the icing sugar and lime juice and beat until smooth. Note: you may need to add more icing sugar, the amount I use varies depending in how hot it is.
Scoop the buttercream into a piping bag fitted with a star nozzle and pipe swirls onto your cupcakes, then drizzle with raspberry sauce.
Share them with your loved ones and enjoy!