raspberry friands

I’m so used to making cupcakes and then having to whip up accompanying frosting that I had completely forgotten how easy and quick something is to bake when you don't have to worry about more than one component! These raspberry friands are the perfect example. They are super quick to make, beautifully moist and most of all, really scrumptious (the batch I made barely lasted a day). Find the recipe here.

lime and coconut cupcakes

The beautiful combination of lime and coconut flavours creates this easy peasy, light and super delicious cupcake. I added in some lime juice as I thought the lime rind itself didn’t quite give enough lime flavour to the cupcake, and I also topped the cupcakes with some shredded coconut. This recipe was taken from a cupcake book I got given for my birthday last year.

Lime coconut cupcakes

250g butter, softened

2 teaspoons coconut essence

1 tablespoon finely grated lime rind

1 1/3 cups (290g) caster sugar

4 eggs

2/3 cup (160mL) milk

1 1/2 cups (120g) desiccated coconut

2 1/2 cups (375g) self-raising flour

Coconut cream cheese frosting

60g butter, softened

160g cream cheese, softened

2 teaspoons coconut essence

3 cups (480g) icing sugar

Method

1. Preheat oven to 180ºC/160ºC fan forced. Line two 12-hole standard muffin pans with paper cases.

2. Beat butter, essence, rind, sugar and eggs in large bowl with electric mixer until combined.

3. Stir in milk and coconut, then sifted flour. Divide mixture among cases, smooth surface.

4. Bake cupcakes for about 25 minutes. Turn onto wire rack to cool.

5. Make frosting by beating butter, cream cheese and essence, then gradually beat in sifted icing sugar.

6. Spread (or pipe) cupcakes with frosting and decorate.

xx