Coconut and raspberry cupcakes

Ingredients

Favourite of J
For the cake
4oz margarine or butter
4oz caster sugar
3oz self-raising flour
2oz desiccated coconut
1 1/2 tsp baking powder
2 eggs

For the raspberry compote
1 punnet raspberries (175g)
4 tbsp caster sugar
2 tbsp lemon juice
2 tsp cornflour

Method

1. Preheat the oven to Gas Mark 5
2. Put the margarine, butter, caster sugar, self-raising flour, coconut and eggs in a bowl. Beat until the mixture is smooth.
3. Divide the mixture evenly between cupcake cases and put in the oven at Gas Mark 5 for 15-20 minutes until they spring back when touched and a stick comes out clean when pushed into the cake.
4. Put the raspberries, caster sugar and lemon juice in a pan and heat until the sugar dissolves and the raspberries begin to break down.
5. In a separate pot, mix the cornflour and some water together until it makes a watery, milky solution. Pour into the pan of raspberry sauce and continue to stir. The sauce should thicken to form a jam-like substance.
6. Spread the jam on top of the cupcakes, or alternatively, use an apple corer to take out the centre of the cupcake and fill with the jam.