White Chocolate And Coconut Cupcakes - cooking recipe

Ingredients

8 tbsp (1 stick) butter, chopped, at room temperature
3/4 cup granulated sugar
2 None eggs
1 1/4 cups self-rising flour, sifted
1/3 cup coconut milk
1/2 cup white chocolate chips
3/4 cup raspberries
1 1/4 cups flaked coconut
None None FOR THE ICING
1 cup powdered sugar, sifted
1 tsp butter

Preparation

Preheat the oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners.
Beat butter and granulated sugar in a large bowl with an electric beater until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in flour alternately with coconut milk, beginning and ending with flour. Fold in chocolate chips, raspberries and 1/4 cup of the coconut. Divide mixture among muffin cups, filling each 2/3 full.
Bake for 15-20 mins or until toothpick inserted into center comes out clean. Cool in pan for 5 mins. Remove from pan; cool completely on a wire rack.
For the icing, mix powdered sugar, butter and 1 tbsp hot water in a medium bowl until smooth. Spread over cooled cupcakes. Dip in remaining 1 cup coconut to coat.