Cosy berry baking
Not everyone loves fruit cake or mince pies, so these light coconut cakes with little ruby raspberries are a lovely alternative. You can even make them ahead of time and freeze them once they are iced, just leave off the raspberry and holly decoration until you are ready to serve. Simply defrost at room temperature for a couple of hours, then finish them off and enjoy.
- Makes 12
- Prep time 35 minutes Cook: 15-18 minutes
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Preheat the oven to 80oC/350oF/Gas mark 4. Line a 12 whole muffin tray with 12 deep red paper cake cases.
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To make the cupcakes, add the butter or soft margarine and sugar to a large mixing bowl or food processor and beat until smooth. Gradually beat in spoonfuls of the egg and flour alternately, until it has all been added and continue to mix until light and smooth. Mix in the vanilla and coconut then fold in the raspberries.
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Divide the mixture between the cake cases and spread the tops level. Bake for 15-18 minutes until well risen, golden brown and the tops spring back when lightly pressed with a fingertip.
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Lift the cakes out of the tin and leave to cool on a wire rack.
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To make the frosting, add the butter to a bowl or food processor and gradually beat in the icing sugar until light and fluffy. Stir in the vanilla and add a little milk, if needed, to make a soft frosting.
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Pipe or spread the frosting over the cakes. Top each cake with a sprinkling of coconut and 3 raspberries. Roll the green icing out on a surface dusted with a little sifted icing sugar then stamp out small holly leaves with a cutter. Lift off the paper with a small knife and press 2 leaves into the frosting on each cake.