A bright swirl of raspberry buttercream is a great finishing touch to these raspberry and coconut cupcakes.
The last recipe I’ll post for a while featuring raspberries (promise!). One bonus of this one is that it allows you to use fresh or frozen raspberries. The original recipe for these raspberry and coconut cupcakes comes from the BBC goodfood website.
Wait! There’s more. Click for the recipe and more lovely pics!
This white chocolate cake is ideal for any celebration. It slices beautifully and so is easy to share!
When I started this blog, I promised to make all the cakes which feature in my first novel, Art and Soul. I’ve been slowly getting there, and today I’ve made the last one! If you want to see all the recipes, check out Sweet’s Cakes 🙂 And if you enjoy reading uplifting contemporary romance, you can get a copy of Art and Soul on Amazon.
In my book, a white chocolate cake with raspberry buttercream filling is made for the eighteenth birthday of one of the characters. Luckily for me, it turns out that this is the perfect cake for a party. It’s very rich, so your guests would probably be happy with a smaller slice and it cuts beautifully.
I made a bit of a mistake while baking this cake… but read this post and you can avoid the same slip up!
Continue reading for the recipe and more lovely pics!