Raspberry Chocolate Chip Cupcakes

Cook time 50 minutes
Servings 12


1 cup flour
⅔ cup desiccated coconut
½ cup caster sugar
¼ tsp bicarbonate soda
125g butter, softened
2 eggs, lightly beaten
2 tbsp milk
½ cup milk chocolate chips
125g raspberries, 12 raspberries reserved

Raspberry Chocolate Chip Cupcakes


Combine the flour, coconut, sugar and bicarbonate soda in a bowl. Add the butter and eggs and beat for one minute to combine. Stir in the milk and then stir through the chocolate and raspberries.

Spoon into 12 x ⅓ cup capacity patty paper lined muffin pans. Top each with a reserved raspberry. Bake in a moderate oven 180°C for 20-25 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely. Store in an airtight container until required.

For a glossy finish, brush warmed apricot jam over each before serving.