Raspberry and Coconut Cakes
Over a year ago
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Ingredients
- 180g Clover Butter
- 180g Caster Sugar
- 3 Eggs Medium sized
- 80g Self Raising Flour Sifted
- 80g Raspberries
- 4 tbsp. Milk
- 80g Desiccated coconut
- 30g Ground Almonds
Accompaniment
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Description
Lovely cupcakes..
Method
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1
1. Preheat the oven to 190ºC/Fan 170ºC/ Gas mark 5. Put the butter and caster sugar together in a bowl and whisk together until fluffy.
2. Gradually whisk in the eggs. Place half of the raspberries into the flour and gently fold in the milk to form a creamed mixture.
3. Fold in the desiccated coconut and the almonds.
4. Spoon the mixture into the paper cases, placing the rest of the raspberries over the top.
5. Bake for 15-20 mins until light golden and risen. Cool on a wire rack. Dust with sieved icing Sugar.
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