This recipe was one I had bookmarked upon my first flick through British Baking written by Oliver Peyton of Peyton and Byrne. The book itself probably deserves its own post purely because of its amazing design. It is packed full of traditional British recipes and a few 'trendier' ones too, all bound together by lilac hardcovers. Notably the book does not feature the word 'cupcake' and instead reaches for that more traditional term 'fairy cake' to describe the little cakes. It was refreshing to read to say the least! It was this that spurred me on to actually make the raspberry and coconut cakes for myself.
I have to say, they came out perfectly. The tart raspberries melted into the cake and helped to balance out the sweetness of the coconut icing. A huge hit in my house last night and several requests from friends for deliveries!
If there are any left by this evening I'll be sneaking these in to the cinema when I see Harry Potter. I might be the only person who hasn't been yet!
100g unsalted butter
150g self-raising flour
30g desiccated coconut
60g natural yoghurt
Preheat oven to 170c.
Cream sugar and butter together until fluffy then add the eggs one at a time. Sift the flour in alongside the coconut and yoghurt and mix until incorporated. Place two raspberries in each case and then fill with the batter. Bake for 15 minutes.
There was a recipe included in the book for the frosting but I chose not to follow it... oops. So I'm afraid I don't have an exact recipe for what I did other than to say I incorporated coconut milk and lessened the amount of butter into an otherwise standard buttercream recipe.