Raspberry and coconut fairy cakes - recipe

Ingredients

Recipe , Raspberry , Coconut , Fairy cake

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1

Preheat the oven to 190ºC (170ºC fan, gas mark 5). Line a 12 hole muffin tin with paper cases.
2
Put the butter and sugar together in a bowl and whisk together until pale, light and fluffy.

For this step you'll need:
- 175g Butter (unsalted) room temperature
- 175g Unrefined golden caster sugar
3
Gradually whisk in the eggs. Tip half of the raspberries into the flour and gently fold in the milk to form a creamed mixture.

For this step you'll need:
- 3 Egg(s) (free range) medium
- 40g Raspberries
- 3 tbsp Milk (whole)
4
Fold in the desiccated coconut and the almonds.

For this step you'll need:
- 75g Dessicated coconut
- 25g Almonds (ground)
5
Spoon the mixture into the paper cases, scattering the rest of the raspberries over the top.

For this step you'll need:
- 35g Raspberries
6
Bake for 15-20 mins until pale golden, risen and springy to the touch. Cool on a wire rack. Dust with sieved icing sugar. Store in an airtight container.

For this step you'll need:
- Unrefined golden icing sugar

⇐ Raspberry cupcakes

Pumpkin cupcakes ⇒