COCONUT RASPBERRY CUPCAKES - The Scran Line

Grab the RECIPE here: ingredients list below :0)

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HELPFUL LINKS:
To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources...
To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articl...

About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.

Ingredients:

Makes 20

429g all-purpose flour
265g caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml of coconut milk
125ml vegetable oil
125g unsalted butter, softened
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
400g frozen raspberries
desiccated coconut to sprinkle (unsweetened)

Frosting
1 batch fluffy vanilla buttercream frosting (recipe on my website)
3 tbsp crushed freeze dried raspberries
1 tsp raspberry essence
2 drops pink food gel

• Category

  • Howto & Style

• License

  • Standard YouTube License