As always Princess Lottie spoils Waynsey on a Sunday with some kinda awesome treat. This cupcake looks stunning and imagine that this is just a slice from a GIANT cupcake. OMG It must be heavenly. Hurrah Lottie!
“Coconut cake baked with a smattering of raspberries then coated in a vanilla cream cheese frosting. The base has been rolled in a mixture of toasted flaked coconut and almonds. Finally I sprinkled a little dessicated coconut on top for that extra flavour.”
Rasberry and coconut giant cupcake
RASBERRY AND COCONUT GIANT CUPCAKE
INGREDIENTS
250g butter softened
440g caster sugar
6 medium eggs
150g plain flour
70g self raising flour
80g dessicated coconut
160g sour cream
250g frozen raspberriesCream cheese frosting
60g butter softened
160g cream cheese softened
2 tsp coconut essence (I used vanilla)
480g icing sugarDecorations
50g flaked coconut, toasted (you can also use flaked almonds)
A little dessicated coconut
A few fresh raspberriesMETHOD
Preheat oven to 180degrees/160 fan forced. Thoroughly grease your Wilton giant cupcake tray with butter then dust with flour – shaking off the excess.Beat butter, sugar and eggs in bowl with electric mixer until light and fluffy
Stir in sifted flour, coconut, cream and frozen raspberries. Divide mixture into top and bottom sections of baking tray then smooth surface.
Bake for around 65 minutes. A skewer inserted into the centre should come out clean. Leave to cool slightly in the tray for 15 minutes before turning out onto wire rack to cool completely.
Make cream cheese frosting and spread over bottom section then roll the sides in coconut or almonds
Next spread frosting on top surface, sprinkle with some desicated coconut then add the raspberries
Cream cheese frosting
Beat butter, cream cheese and essence in a bowl with electric mixer until light and fluffy, gradually beat in sifted icing sugarRecipe adapted from Not Quite Nigella
