Adding a little fruit purée to your buttercream frosting gives you a berry flavour and vibrant colour atop your sponges

• Preparation and cooking time
  • Prep:25 mins
  • Cook:20 mins
• Easy
• Makes 12-15

• Freezable (Freeze un-iced)

Ingredients

• 175g self-raising flour
• 140g caster sugar
• 50g desiccated coconut
• 140g butter, softened
• ½ tsp vanilla extract
• 2 large eggs
• 4 tbsp milk
• 140g raspberry, fresh or frozen

For the frosting

• 280g icing sugar
• 85g butter, softened
• 4 tbsp raspberry coulis, from a bottle or fresh
• a little desiccated or shredded coconut, to decorate

Method

• STEP 1

  Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases. Tip all the cake ingredients except the raspberries into a bowl and beat for 1-2 mins until light and fluffy. Gently fold in the raspberries.

• STEP 2

  Divide the mixture between the cases and bake for 18-20 mins (add a couple of extra mins for deep cases), until golden brown and firm to the touch. Leave to cool.

• STEP 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.