Coconut and raspberry cupcakes

Hi! This is a recipe for some cute cupcakes which doesn't just look good, but they taste delicious as well! And I think that out of all the 14 cake recipes I've tried, these have to be my favorite. These are ones you have to try!                          MODERATELY EASY

Makes 12

Ingredients:

175g self raising flour

140g caster sugar

50g designated coconut

140g butter, softened

1/2 tsp vanilla extract
2 large eggs
4tbsp milk
140g raspberries, fresh or frozen

For the frosting
280g icing sugar
85g butter, softened
4tbsp raspberry couples, from a bottle or fresh
A little designated coconut to decorate

1. Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with cupcake cases. Tip all the cake ingredients except the raspberries into a bowl and beat with an electric mixer (or by hand)  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 until golden brown and firm to the touch. Leave to cool.
3. Beat together the icing sugar, butter and raspberry coulis to make a light, fluffy icing. Spoon or pipe onto the cakes and sprinkle with coconut to finish!