coconut+raspberry cupcakes

1. cream 3/4 butter and 3/4 caster sugar.
2. add 3 eggs, one at a time, beating well between each addition.

3. add 1 cup flour+1 tsp baking powder+2 Tblsps dried coconut, a little at a time.
4. drop into cupcake cases and cook for about 15 minutes at 180º C.
5. let them cool and then frost.

*for the raspberry frosting, cream together:
- 6 Tblsps butter
- 3 Tblsps raspberry jam
- 2 cups icing sugar

It's a happy combo, if I may say so myself. Just imagine it... coconut and raspberry... yum. If you happen to have fresh raspberries they would add prettiness and flavour, placed on top of the frosting.

Oh, do check out this sweet post.