Frou Frous

I’ve been wanting to share this recipe with you guys for such a long time! It’s an all-time favourite of mine, but I haven’t had occasion to make it for a while.

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So what are Frou Frous? They are deliciously moist raspberry and coconut cupcakes, smothered in cream cheese icing and rolled in toasted coconut. They are the perfect centrepiece for a girly afternoon tea- so sweet and feminine with just that tiny bite of raspberry to even out the sugar hit.

A student first made these for me on my 20th birthday, and they have held a very special place in my heart ever since. They are so easy to make, and I hope you’ll enjoy that process, as well as eating them, as much as I always have.

Processed with VSCO with s2 preset

Processed with VSCO with s2 preset

Processed with VSCO with s2 preset

Frou Frous


125g butter, softened
1 cup caster sugar
3 eggs
1/2 cup plain flour
1/4 cup self-raising flour
1/2 desiccated coconut
1/3 cup sour cream
150g frozen raspberries


60g butter
160g cream cheese
2 tsp coconut essence
3 cups icing sugar

To decorate

1 cup moist coconut flakes
Sugar flowers

  • Preheat oven to 180°C. Grease a 12-hole muffin pan.
  • Beat butter and sugar in a bowl until light and fluffy. Add eggs one  at a time and beat until just combined.
  • Gently stir in the sour cream. Fold in the coconut and sifted flours. Once combined, gently stir in the frozen raspberries, being careful not to let them disintegrate too much.
  • Divide mixture amongst the 12 holes. Bake for 20-25 mins, or until golden on top, and a skewer inserted comes out clean.
  • Allow to cool in the pan for 10 mins, then transfer on to a wire rack and allow to cool completely. Ensure the tops of your little cakes are facing down on the racks so they end up being mostly flat.
  • Meanwhile, as the cakes bake, toast the coconut flakes in a small pan on medium heat. Once they start browning, they burn quickly, so don’t get impatient and turn the heat up, and keep stirring every few seconds. Set aside to cool completely.
  • Make icing by beating all ingredients together in a bowl. Cover tops and sides of completely cooled cakes with icing, roll in coconut, and top with sugared flowers, or a fresh raspberry if you wish.
  • I prefer to put mine in the fridge so the icing sets, but anyway you want them, they’re absolutely delicious.

Heidi xx

1 Comment

  1. mistimaan

    Loved it


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