When we were little, going out and stripping the raspberry canes before the birds or the bugs got to the fruit was a regular summer-holiday chore which resulted in a bit of a raspberry overdose, and to be honest, put me off them for a while. But now I love them, and might even say they'd beat strawberries as my favourite summer berry.
Raspberries are easy to buy all year round, but at this time of year when British ones are starting to come into season, they start to get much cheaper, and smell and taste a whole lot better than they do in mid-winter.
These summery little cupcakes are ridiculously easy to make and are delicious with or without the icing. You could even serve them as pudding, warm from the oven with a bit of double cream. If you want to make one large cake, just extend the cooking time for five minutes or so.
Raspberry and coconut cupcakes
115g self-raising flour
115g unsalted butter, softened
115g caster sugar
2 eggs, beaten
115g desiccated coconut
115g fresh raspberries
For the icing...
100g unsalted butter, softened
200g icing sugar
50g desiccated coconut
Pre-heat the oven to 180°C.
In a large bowl, cream the butter and sugar until it's pale, light and fluffy. Add a spoonful of flour and half of the egg, then fold through until it's all mixed. Add the rest of the egg, and mix again. Sift the rest of the flour into the bowl, add the coconut and fold through until it's just incorporated. Finally add the raspberries and gently fold them through until they're fairly evenly mixed in, but trying not to break them up too much.
Divide the mixture between 12 cupcake cases and bake for about 20 minutes, or until the cakes are golden and spongy to the touch.
Leave to cool in the tray, then make up the icing by beating the butter and icing sugar in a bowl until smooth. Stir in the coconut and mix well. Ice the cakes and enjoy!