Ideal if you’re rais­ing money for char­ity, these cook­ies, cakes and flap­jacks are sure to get mouths wa­ter­ing

Easy Cook - - CONTENTS -

Co­conut & rasp­berry cup­cakes

Freeze these ahead, if you like, so you only need to ice them on the day. Makes 12-15 Prep 25 mins Cook 18-20 mins 175g self-rais­ing flour 140g caster su­gar 50g des­ic­cated co­conut 140g but­ter, soft­ened ½ tsp vanilla ex­tract 2 large eggs 4 tbsp milk 140g rasp­ber­ries,

fresh or frozen


280g ic­ing su­gar 85g but­ter, soft­ened 4 tbsp rasp­berry coulis, from a bot­tle or fresh (see tip, right) a lit­tle des­ic­cated or shred­ded co­conut, to dec­o­rate

1 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.

2 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.

3 Beat to­gether the ic­ing su­gar, but­ter and coulis to make a fluffy ic­ing. Spoon or pipe onto cakes. Sprin­kle with co­conut.

PER CUP­CAKE (12) 314 kcals, fat 17g, sat­u­rates 11g, carbs 37g, su­gars 28g, fi­bre 2g, pro­tein 3g, salt 0.4g

Tip The price of in­gre­di­ents is cal­cu­lated per por­tion – LWUV CFF C RTQƂV OCTIKP VQ VJG EQUV YJGP UGNNKPI VJGO Cherry oat squares with choco­late driz­zle, p76

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