My girls love flavoured yoghurt and one of their favourite flavours is raspberry-coconut. This unusual combination has been stuck in my head for a while and I've been meaning to extrapolate it in a dessert. This time round when I made cupcakes to take to a friend's house, I decided to go with a raspberry-coconut buttercream. In general, my gripe with buttercream is that it is overly sweet so I figured using tart raspberries and an earthy creamy unsweetened thick coconut cream would be a good way to mask the sweetness.
This frosting is definitely sweet but it isn't too much to handle. The consistency of the buttercream is a little on the runny side because of the wet ingredients that are incorporated into it. Yet it does hold its shape during piping (not obvious from the photograph of the finished cupcake because I took forever to do the job and it was so unbearably hot that day that the frosting started to melt). But I really did like the flavour combination and will be making it again for sure. My little ones will also be waiting for another chance to greedily sink their teeth into it! I did not adorn the cupcakes with toasted coconut flakes because children were among the dinner guests and I didn't think they would fancy it but I do recommend it for additional flavour and texture.
You can see for yourself how simple the recipe is so go ahead and color the day a pretty pink 😊