Frou-Frou Cupcakes

Today is my first time to make cakes :p haha! never before, but with a little help from 11 years old child, haha! Noni, we can make it! :D

We made Frou-Frou cupcakes and cakes, it's raspberry and coconut cake.

Frou-Frou Recipe

• 125 g butter softened
• 1 cup (220g) caster sugar
• 3 eggs
• 1/2 cup (75g) plain flour
• 1/4 cup (35g) Self Raising Flour
• 1/2 cup (40g) dessicated coconut
• 1/3 (80g) sour cream
• 150g frozen raspberries

Cream cheese frosting

• 60g butter softened
• 160g cream cheese softened
• 2 tsp coconut essence
• 3 cups (480g) icing sugar

Decorations

• 1 cup (50g) flaked coconut, toasted (I used almonds, thinly sliced)
• 15 fresh raspberries halved

1. Preheat oven to moderate 180degrees/160 fan forced. Line 6 hole texas or 12 hole standard muffin pan with paper cases

2. Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy

3. Stir in sifted flour, coconut, cream and frozen raspberries. Divide mixture among cases, smooth surface

4. Bake large cakes about 30 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.

5. Make cream cheese frosting

6. Remove cases from cake, spread cake sides with frosting

7. Roll sides in coconut or almonds and then spread frosting on top surface and top with raspberries

Cream cheese frosting
Beat buttter, cream cheese and essence in small bowl with electric mixer until light and fluffy, gradually beat in sifted icing sugar

From Womens Weekly “Cupcakes” book