White Chocolate And Coconut Cupcakes

• 8 tbsp (1 stick) butter, chopped, at room temperature
• 3/4 cup granulated sugar
• 2 None eggs
• 1 1/4 cups self-rising flour, sifted
• 1/3 cup coconut milk
• 1/2 cup white chocolate chips
• 3/4 cup raspberries
• 1 1/4 cups flaked coconut
• None None FOR THE ICING
• 1 cup powdered sugar, sifted
• 1 tsp butter

1. Preheat the oven to 350u0b0F. Line a 12-cup muffin pan with paper liners.
2. Beat butter and granulated sugar in a large bowl with an electric beater until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in flour alternately with coconut milk, beginning and ending with flour. Fold in chocolate chips, raspberries and 1/4 cup of the coconut. Divide mixture among muffin cups, filling each 2/3 full.
3. Bake for 15-20 mins or until toothpick inserted into center comes out clean. Cool in pan for 5 mins. Remove from pan; cool completely on a wire rack.
4. For the icing, mix powdered sugar, butter and 1 tbsp hot water in a medium bowl until smooth. Spread over cooled cupcakes. Dip in remaining 1 cup coconut to coat.

butter, sugar, eggs, flour, coconut milk, white chocolate chips, raspberries, flaked coconut, icing, powdered sugar, butter

Taken from recipes-plus.com/api/v2.0/recipes/26020 (may not work)