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Adding a little fruit purée to your butter cream frosting gives you a berry flavor and vibrant color atop your sponges. Serve on Valentine Day with your love
Prep time: 25 mins
Cook time: 20 mins FREEZE un-iced
Cook time: 20 mins FREEZE un-iced
Ingredients:
- 175g self-raising flour
- 140g caster sugar
- 50g desiccated coconut
- 140g butter , softened
- 1/2 tsp vanilla extract
- 2 large eggs
- 4 tbsp milk
- 140g raspberries , fresh or frozen
FOR THE FROSTING
- 280g icing sugar
- 85g butter , softened
- 4 tbsp raspberry coulis, from a bottle or fresh
- A little desiccated or shredded coconut , to decorate
Cooking Directions:
- Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases.
- Tip all the cake ingredients except the raspberries into a bowl and beat for 1-2 mins until light and fluffy.
- Gently fold in the raspberries.
- Divide the mixture between the cases and bake for 18-20 mins (add a couple of extra mins for deep cases), until golden brown and firm to the touch.
- Leave to cool.
- Beat together the icing sugar, butter and raspberry coulis to make a light, fluffy icing.
- Spoon or pipe onto the cakes and sprinkle with coconut.
Nutrition Per Serving:
- 314 kcalories
- protein 3g
- carbohydrate 37g
- fat 17 g
- saturated fat 11g
- fibre 2g
- sugar 28g
- salt 0.4 g
ENJOY and don't forget to post comments and rate this recipe
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