Welcome Back. To Misery.

My housemate has been sunning herself in Goa for the last two weeks - lucky cow - while me and my other housemate have been braving the arctic temperatures of London. The childish delight I got when it started snowing lasted an evening (I was very cosy at home watching Titanic). As soon as I had to walk anywhere, tempers got a bit frayed. Probably an understatement.

You know it's too cold when you get brain freeze from breathing.

In order to make sure the return to England wasn't too traumatic, Raspberry and Coconut cupcakes were made. They taste just like coconut ice. Goooooooood.

cakes...

225g caster sugar
225g softened unsalted butter
4 eggs
210g self raising flour
25g cornflour
1tsp baking powder
150g crushed fresh raspberries

icing...

500g icing sugar
150g softened unsalted butter
60g coconut milk
75g desiccated coconut
1tsp vanilla essence
Raspberries to decorate

1. Preheat oven to 180°C and fill two cupcake trays with cases
2. Beat caster sugar and butter together until pale and fluffy, then add eggs, self raising flour, cornflour and baking powder. Finally swirl the crushed raspberries into the mix with a marbling effect.
3. Bake in the centre of the oven for about 20 minutes or until raised, and a metal skewer comes out clean.
4. For the icing, beat the icing sugar and butter together. Add the coconut milk and vanilla essence, then fold in the desiccated coconut. Either top the cakes with a palette knife or a piping bag and top with a raspberry.