The first time I tasted raspberries & coconut together was in a smoothy. I fell immediately in love with that mix!
So, since then, I recreate that wonderful marriage everytime I can.
These cupcakes are so moist they melt in your mouth.
Yields : 18 cupcakes
Here's what we need :
20cl coconut milk, 300g rapberries, 5 eggs, 240g flour, 4g baking powder, 1/2 teaspoon baking soda, 250g sugar, 80g melted butter, 1 pinch salt.
Here's what we do :
Preheat the oven at 320°F.
In a large bowl mix the sugar, the eggs, the salt, the baking soda & the coconut milk.
Sift the flour with the baking powder & add to the batter.
Add the melted butter.
Incorporate the raspberries.
Pour the batter in cupcake moulds.
Bake for 15 minutes.
Relax, savour & share!