Fluffy Raspberry Coconut Cupcakes with Cream Cheese Frosting

Raspberry Coconut cake

• 125 g butter softened

• 1 cup (220g) caster sugar

• 3 eggs

• 1/2 cup (75g) plain flour

• 1/4 cup (35g) Self Raising Flour

• 1/2 cup (40g) dessicated coconut

• 1/3 (80g) sour cream

• 150g frozen raspberries

Cream cheese frosting

• 60g butter softened

• 160g cream cheese softened

• 2 tsp coconut essence

• 3 cups (480g) icing sugar

Decorations

• 1 cup (50g) flaked coconut, toasted (I used almonds, thinly sliced)

• 15 fresh raspberries halved

Step 1 - Preheat oven to moderate 180degrees/160 fan forced. Line 6 hole texas or 12 hole standard muffin pan with paper cases

Step 2 - Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy

Step 3 - Stir in sifted flour, coconut, cream and frozen raspberries. Divide mixture among cases, smooth surface

Step 4 - Bake large cakes about 30 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.

Step 5 - Make cream cheese frosting

Step 6 - Remove cases from cake, spread cake sides with frosting

Step 7 - Roll sides in coconut or almonds and then spread frosting on top surface and top with raspberries

Cream cheese frosting

Beat buttter, cream cheese and essence in small bowl with electric mixer until light and fluffy, gradually beat in sifted icing sugar

![Frou Frou (https://images.notquitenigella.com/images/frou-frou-raspberry-and-coconut-cupcakes/a-frou-frou-1.jpg)