These sweet little cupcakes celebrate the nostalgic raspberry and coconut flavour combination of the iconic Iced Vovo biscuit.

20 mins
22 mins



  1. 220g butter, softened
  2. 1 cup (220g) caster sugar
  3. 3 large eggs, room temperature
  4. 2 tsp Queen Vanilla Extract
  5. 1 cup (90g) desiccated coconut
  6. 1 ½ cups (225g) self-raising flour, sifted
  7. ¾ cup (180ml) milk
  8. 1 cup (125g) frozen raspberries, sightly thawed

Raspberry Buttercream

  1. 250g unsalted butter, softened
  2. 450g (3 cups) icing sugar, sifted
  3. 1 tsp Queen Vanilla Bean Paste
  4. ¾ cup (100g) frozen raspberries, thawed, pureed & sieved

To decorate

  1. Piping Bag or ziplock bag
  2. Desiccated Coconut
  3. 9 Iced Vovo Biscuits, cut in half

Method - Cupcakes

  1. Step 1

    Preheat oven to 160°C (fan forced). Line a 12 hole cupcake tin with cupcake cases.

  2. Step 2

    In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and Vanilla Extract until light and fluffy - be patient as this will take about 5+ minutes. Add eggs one at a time and beat well after each addition.

  3. Step 3

    Add coconut, flour and milk, mixing until combined. Fold through raspberries.

  4. Step 4

    Fill cupcake cases with 1/3 cup of batter, then bake for 20-22 minutes. Allow to cool for 5 minutes in the tin, before transferring to a wire rack to cool completely.

Method - Buttercream

  1. Step 1

    In the bowl of a stand mixer fitted with the paddle attachment, beat butter, icing sugar and Vanilla Bean Paste until lightened in colour, about 5 minutes. Add Raspberry puree and mix to combine.

  2. Step 2

    Place buttercream into a piping bag fitted with a large round piping tip. Pipe onto cupcakes, top with half an iced vovo and a light sprinkle of desiccated coconut.

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