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Molly was diagnosed with an allergy to egg and dairy almost a year ago.  After a recent visit to the allergy clinic we were happily advised to try egg cooked into something as part of food testing. That spelled cake for us.  Hurrah!  I haven’t gone to any lengths to create allergy friendly cakes for Molly so, apart from a small taster of what turned out to be a pretty horrible birthday cake back in October last year, these Buried Berry Cupcakes were Molly’s first real experience of yummy cake.  And she absolutely loved them.

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This is a bog-standard vanilla cup cake recipe with the addition of a desiccated coconut and a raspberry on top. We called them ‘Buried Berry’ because the raspberry sank during the cooking and became engulfed by cake – a happy accident that deserved it’s own cake-naming ceremony in front the fire that evening.

This recipe makes between 12-18 depending on how big your cup cake casings are. The quickest and simplest way to make them is to bung all the ingredients in a bowl and whisk thoroughly for a few minutes.  After light and fluffy success of the red velvet cupcakes last month, I have whole heartedly embraced the Hummingbird Bakery method which involves mixing thoroughly in stages and produces lovely feather-light cupcakes.


  • 225g of dairy free spread (or unsalted, softened butter if dairy isn’t an issue)
  • 225g caster sugar
  • 4 eggs
  • 1 teaspoon vanilla essence
  • 225g self raising flour
  • 1tsp baking powder
  • raspberries for popping on top
  • desiccated coconut for sprinkling.


  1. Pre-heat oven to 175 degrees celcius and place 12-18 cupcake cases in muffin tins
  2. Cream the butter and sugar til pale and fluffy (4-5 minutes with electric hand whisker or mixer)
  3. Add one egg at a time, whisking thoroughly as you go (at least a few minutes each)
  4. Add vanilla essence and mix to combine
  5. Fold in sifted flour and baking powder.  Combine thoroughly but don’t overwork to keep the mixture light and fluffy
  6. Spoon the mixture into cupcakes, no more than 2/3 full, sprinkle with coconut and pop a raspberry on top and bake for 20mins or until cake springs back when touched lightly
  7. When done, leave to cool slightly then remove cupcakes and cool on a wire rack.