Mini Coco-berry Layer Cakes
- For the cupcakes
- 1.333 cups self-rising flour
- 1 tsp Baking powder
- ½ cup superfine caster sugar
- ⅞ cup Coconut milk
- ½ cup Shredded coconut
- 1 large egg (beaten)
- ½ cup unsalted butter (melted)
- ⅔ cup Raspberries
Preheat oven to 180°C (160 fan) | 350°F | gas 4. Line a 6-hole cupcake tin with paper cases and grease a 6-hole silicone cupcake mould.
Place all of the cupcake ingredients, except the raspberries, into a bowl and mix well. Spoon the mixture into the cupcake cases and greased cupcake mould. Push two raspberries into each cupcake case, leaving the silicone cupcakes plain.
Bake in the oven for 15 - 20 minutes or until golden and risen. Leave to cool on a wire rack. Remove the cupcakes without cases carefully to maintain shape.
To make the meringue, beat the eggs whites with an electric whisk to medium-firm peaks. Dissolve the sugar in the water and bring to the boil. Pour the sugar syrup into the egg whites in a thin stream, beating continuously.
Pipe the meringue onto the plain cupcakes and toast the tops lightly with a blowtorch.
Spoon a little whipped cream and raspberry jam onto each raspberry cupcake and balance the meringue cupcakes on top.