These raspberry and coconut cupcakes are slightly adapted from a recipe in another of my recent additions to my groaning cook book shelves, Oliver Peyton's, British Baking. The book is full of recipes that make your mouth water - I have a lot of markers on pages of recipes I must make asap, but as soon as I saw these cupcakes I knew I had to make them - two of my favourite ingredients in cupcake form = delicious.
The cakes were very straightforward to make and I pretty much followed the recipe. Next time I would add more coconut though as I thought the taste was quite subtle. I didn't get 12 cupcakes but rather 8, and they were domed within the cases, not huge - perhaps if you use smaller cases you'd get 12.
Once the cupcakes cooled slightly, I brushed them with one of my new favourite liqueurs, Chambord Black Raspberry Liqueur. I have brushed this onto cupcakes a couple of times now and I love it - it gives a little kick to your cake.
The frosting was a coconut Swiss meringue which was delicious. I often find that Swiss meringue frosting tastes of nothing but butter when I've bought cupcakes in shops that offer it, however this one was really nice, although the coconut milk didn't give it enough of a coconut kick and I think next time I'd put in less vanilla, and a bit of coconut extract.
They still tasted divine though, and I would definitely make these again. I used Tulameen raspberries which gave a lovely flavour to the cakes and really contrasted with the sweetness of the cake.
If you'd like to try these cupcakes you can come along to the Going for a Song vintage clothes jumble on June 4th at the Amersham Arms in New Cross where I'll be selling my cupcakes, including these.
Finally I thought I'd share these lovely wrappers the people at Cupcake Wrappers sent me.
The wrappers come in lots of different designs, including my favourite featuring cute needlework birds. The wrappers are washable and reusable and I think they'd be really nice for a display of your cupcakes. And it helps cover up when your cases go see through when baked (hello Cath Kidston)