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

Makes: 24

Ingredients

Cupcakes

  • 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

Sauce

  • 100g Raspberries
  • 1 tablespoon caster sugar

Buttercream

  • 125g butter
  • 2 cups icing sugar
  • Juice of 1 lime

Method

Cupcakes

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.

Sauce

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.

Buttercream

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!

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