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