raspberry coconut cupcakesPosted: June 12, 2013
I feel like everyone is pregnant these days.
I’m not saying that this is a bad thing. I’m just saying that there seem to be a lot of little babies and baby bumps around the place. Facebook, Instagram, twitter – social media is going nuts with the baby photos and pregnancy updates.
Maybe it’s just that I had one friend who was pregnant, and then I started noticing every other pregnant person in my stratosphere. Maybe it’s that I’m at an age where all my friends are pregnant. (Not really. Sometimes I have to stop and remind myself that I’m only twenty-one, and that while this age is fine for some people to be getting married and having babies, it is far from the norm and also, I’m fine the way I am.) Or, maybe it’s that with the social media saturation the culture we live in, everything is everywhere and I am just noticing pregnant people and babies.
So! Babies! Cute, cuddly, snotty, loud, wet, dirty, adorable little bundles of life. Miracles, each and every one of them. At some stage during the early months (first trimester) the small spark of life is the size of a raspberry.
Raspberries are delicious. Raspberries are also soft and delicate and you have to take care of them. Babies are a lot like raspberries in this respect. Babies are not like raspberries in that you should eat raspberries. You should not eat babies. That would be bad.
These are delicious and not too sweet, with just a hint of the coconut flavour coming through. The lemon glaze on top provides a slick of zesty sweetness that just complements the tart burst of raspberry and the nutty undertones of coconut perfectly.
I’m not going to lie; I may have eaten three of these cupcakes in one sitting. I may have been very grateful for the other two people in the room, helping me to eat those cupcakes, so that I didn’t eat all of them myself.
A perfect midweek treat for you to share with as many, or as few, people as you care to. Much love, friends.
Raspberry coconut cupcakes with lemon glaze
Adapted from the Australian Women’s Weekly Cupcakes cookbook
125 g butter, softened
1 cup caster sugar
1/2 cup plain flour
1/4 cup self-raising flour
1/2 cup desiccated coconut
1/3 cup sour cream
3/4 cup frozen raspberries
For lemon glaze:
1 cup icing sugar
lemon juice from 1 lemon (may not need all of it)
Preheat oven to 350°F/180°C and line a 12 cup muffin pan with paper cases.
Beat butter, sugar and eggs in a medium sized bowl with an electric mixer until light and fluffy, about three minutes.
Sift the flours together. Fold them into the egg mixture with the coconut, sour cream and raspberries.
Divide the mixture between the cases. They should be about 3/4 full.
Bake for about 40 minutes in preheated oven. Let cool in muffin pan for 5 minutes, then turn out onto a wire rack to cool completely before glazing with the lemon glaze.
For lemon glaze:
Mix together icing sugar with as much lemon juice as is needed to make it spreadable, but not runny. Spread about a teaspoon on each cupcake. Devour immediately.