Christmas Cupcakes

method:

• Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tray with 12 deep, red paper cupcake cases.
• To make the cupcakes, add the butter (or margarine) and sugar to a large mixing bowl or food processor, and beat until smooth. Gradually beat in alternating spoonfuls of the egg and flour, until they have all been added. Continue to beat until light and smooth. Mix in the vanilla and coconut, then fold in the raspberries.
• Divide the mixture between the cupcake cases and level out the tops. Bake for 15-18 minutes, until well-risen, golden-brown and the tops spring back when lightly pressed with a fingertip. Lift the cakes out of the tin and leave to cool on a wire rack.
• To make the frosting, add the butter to a bowl or food processor, and gradually beat in the icing sugar until light and fluffy. Stir in the vanilla and add a little milk, if needed, to make a soft frosting.
• Pipe or spread the frosting over the cakes. Top each cake with a sprinkling of coconut and three raspberries. Roll the green icing out on a surface dusted with a little sifted icing sugar, then stamp out small holly leaves with a cutter. Lift them off the paper with a small knife, and press two leaves into the frosting of each cake to decorate.