Coconut And Raspberry Cupcakes - cooking recipe

Ingredients

7 tbsp butter
1 1/2 cups brown sugar
2 tsp vanilla extract
3 None eggs
2 tsp baking powder
1 1/3 cups + 1 tbsp flour
1 1/3 cups + 2 tbsp shredded coconut
1/2 lb frozen raspberries + 12, thawed, to decorate

Preparation

Preheat the oven to 350\u00b0F. Line a 12-cup cupcake pan with paper liners. To make the batter, beat the butter, 3/4 cup sugar and 1 tsp vanilla extract until creamy. Beat in the eggs one at a time. In a separate bowl, mix together the baking powder, 1 1/3 cups flour, 1 1/3 cups coconut and a pinch of salt and stir into the butter mixture, adding 1/2 at a time. Mix the frozen raspberries with the 1 tbsp flour and fold into the batter. Spoon into the paper liners and bake for 25 mins, or until a skewer comes out clean.
Meanwhile, to make the vanilla syrup, heat 1 tsp vanilla extract, 3/4 cup sugar and 2/3 cup water in a saucepan for 8-10 mins, until the sugar is dissolved. Remove from the heat and set aside.
Heat a frying pan and toast the 2 tbsp coconut until golden. Remove from the heat and set aside.
To finish, place the cupcakes on a wire rack, drizzle with the vanilla syrup and cool. Sprinkle with the toasted coconut and decorate with the thawed raspberries.