Raspberry-filled cream cheese cupcakes

Preheat oven to 160°C fan-forced (180°C conventional). Line a 12-hole, 1/3-cup capacity muffin pan with paper patty cases.

In a large bowl, use an electric mixer to beat butter and sugar until creamy. Beat in vanilla. Add eggs, beat well after each. Fold in flour and coconut, alternating with milk. Spoon into paper cases until two-thirds full.

Bake for 20-25 minutes, until cooked when tested. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

For Cream cheese icing, in a small bowl using an electric mixer, beat cream cheese, butter and vanilla on medium until pale. Add icing sugar, beat until fluffy. Transfer to a piping bag fitted with a large, fluted nozzle.

Using a small, sharp knife, cut a small recess in the middle of each cake; remove. Fill with crushed raspberries, reserving 1 tablespoon. Pipe icing on top, sprinkle with coconut flakes, dust with icing sugar, and drizzle with reserved raspberry.