Coconut And Raspberry Cupcakes

• 7 tbsp butter
• 1 1/2 cups brown sugar
• 2 tsp vanilla extract
• 3 None eggs
• 2 tsp baking powder
• 1 1/3 cups + 1 tbsp flour
• 1 1/3 cups + 2 tbsp shredded coconut
• 1/2 lb frozen raspberries + 12, thawed, to decorate

1. Preheat the oven to 350u0b0F. Line a 12-cup cupcake pan with paper liners. To make the batter, beat the butter, 3/4 cup sugar and 1 tsp vanilla extract until creamy. Beat in the eggs one at a time. In a separate bowl, mix together the baking powder, 1 1/3 cups flour, 1 1/3 cups coconut and a pinch of salt and stir into the butter mixture, adding 1/2 at a time. Mix the frozen raspberries with the 1 tbsp flour and fold into the batter. Spoon into the paper liners and bake for 25 mins, or until a skewer comes out clean.
2. Meanwhile, to make the vanilla syrup, heat 1 tsp vanilla extract, 3/4 cup sugar and 2/3 cup water in a saucepan for 8-10 mins, until the sugar is dissolved. Remove from the heat and set aside.
3. Heat a frying pan and toast the 2 tbsp coconut until golden. Remove from the heat and set aside.
4. To finish, place the cupcakes on a wire rack, drizzle with the vanilla syrup and cool. Sprinkle with the toasted coconut and decorate with the thawed raspberries.

butter, brown sugar, vanilla, eggs, baking powder, frozen raspberries

Taken from recipes-plus.com/api/v2.0/recipes/19446 (may not work)