Including a bit fruit purée to your buttercream frosting offers you a berry flavour and vibrant color atop your sponges

• Preparation and cooking time
  • Prep:25 minutes
  • Prepare dinner:20 minutes
• Simple
• Makes 12-15

• Freezable (Freeze un-iced)

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Elements

• 175g self-raising flour
• 140g caster sugar
• 50g desiccated coconut
• 140g butter, softened
• ½ tsp vanilla extract
• 2 massive eggs
• 4 tbsp milk
• 140g raspberry, recent or frozen

For the frosting

• 280g icing sugar
• 85g butter, softened
• 4 tbsp raspberry coulis, from a bottle or recent
• a bit desiccated or shredded coconut, to brighten

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Methodology

• STEP 1

  Warmth oven to 190C/170C fan/gasoline 5. Line a 12-hole muffin tin with deep paper circumstances or a 15-hole bun tin with cake circumstances. Tip all of the cake components besides the raspberries right into a bowl and beat for 1-2 minutes till gentle and fluffy. Gently fold within the raspberries.

• STEP 2

  Divide the combination between the circumstances and bake for 18-20 minutes (add a few additional minutes for deep circumstances), till golden brown and agency to the contact. Go away to chill.

• STEP 3

  Beat collectively the icing sugar, butter and raspberry coulis to make a lightweight, fluffy icing. Spoon or pipe onto the truffles and sprinkle with coconut.