Gluten free Coconut and Raspberry cupcakes

Perfect with a cup of tea, these Coconut and raspberry cupcakes have great texture and flavour. Bite through the soft sweet buttercream to reveal a core of raspberry jam. What could be better? Enjoy.

Ingredients

• 150 g baking margarine
• 150 g caster sugar
• 1 tsp vanilla extract
• 3 eggs
• 250 g gluten free self raising flour
• 75 g desiccated coconut plus 1 tbsp
• 4 tbsp milk
• 12 tsp raspberry jam

For the icing

• 100 g icing sugar
• 50 g butter
• 1 tbsp raspberry jam

Instructions

1. Preheat the oven to 180c gas mark 4
2. Line a cupcake tin with paper cases.
3. Place the margarine, sugar, vanilla, eggs , milk and flour in a food processor and mix until combined.
4. Fold in the 75 g of coconut.
5. Divide half the mixture between the cases. Add a teaspoon of jam to each and top with the remaining mixture.
6. Bake for 20 minutes, and then leave to cool before icing.

To make the icing

1. Beat the butter until soft.
2. Stir in the icing sugar and mix till combined.
3. Add the jam and stir.
4. Top each cooled cupcake with icing and swirl with a palette knife.
5. Sprinkle with coconut.

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