These cupcakes are sweet little morsels of deliciousness - and you won’t believe they’re so low in sugar. They‘re packed full of wholemeal and nutrient-dense ingredients and, with or without the raspberry coconut cream, they’ll make a great treat for birthday parties, morning tea and lunch boxes.
Ingredients
- 125 g unsalted butter softened
- 1/2 cup coconut sugar
- 3 eggs
- 1 cup wholemeal self-raising flour
- 1/2 cup desiccated coconut
- 400 ml coconut milk
- 1 1/4 cup frozen raspberries
- 2 tbs shredded coconut toasted
Method
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Step 1Preheat oven to 200C (180C fan-forced). Line a 12-hole muffin tin with cupcake papers.
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Step 2Beat together butter and coconut sugar until light and fluffy. Add eggs one at a time, beating well between each addition. Stir through flour and coconut.
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Step 3Carefully open can of coconut milk without shaking it. Spoon off cream and set aside. Add 3/4 cup remaining coconut milk to batter and stir to combine. Fold through 3/4 cup raspberries.
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Step 4Divide mixture evenly between muffin holes. Bake for 18-20 minutes until top of cupcake springs back when pressed. Allow to cool.
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Step 5Meanwhile, to make raspberry coconut cream, whisk together reserved coconut cream with remaining 1/2 cup raspberries.
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Step 6Serve cupcakes with a dollop of raspberry coconut cream and a sprinkling of toasted shredded coconut.
Recipe Notes
Try a self-raising gluten-free cake mix if you’re avoiding flour.
These are nut-free so can go in lunch boxes.
Coconut sugar, not to be confused with palm sugar, is available in the health-food section of most supermarkets. It’s less refined that regular sugar and a healthier alternative.
Toast coconut in a dry pan over medium heat for a few minutes, shaking the pan constantly, until golden.
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
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