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Image / Editorial

Lolly & Cooks has shared the recipe for their heavenly coconut and raspberry cupcakes

18th Dec 2019

Suki Fitzgerald tucks in to cupcakes at the opening of the newest Lolly and Cooks café at Charlemont Street, Dublin 2. This is the seventh Lolly and Cooks café in Dublin. Lolly and Cooks Charlemont Street is open 7:30am – 6pm Monday to Friday. For further information, imagery, interviews or quotes, please contact Melanie Morris; [email protected]; or Lolly Strahan; [email protected] no repro fee

Laragh Stahan, founder of Lolly and Cooks cafés, has given IMAGE readers an early Christmas gift — the recipe for their extraordinarily good coconut and raspberry cupcakes 

I’m feeling particularly Christmassy and jolly right now. Last week I hosted a family gathering in our brand new café premises on Charlemont Street to celebrate its opening and kick off the festive season in suitable style. I think there were about 45 of us – friends and family spanning over various generations from little ones to octogenarian. We sat down to an evening of mini festive bites dubbed ‘The 12 Spoons of Christmas’ where key guests had a say in the menu.

Some retro Christmas canapés made an appearance, including mini turkey & baked ham vol au vents, caramelised sprouts and mini flaming plum puddings. The last sweet treat served was our famous mini coconut & raspberry cupcakes, the best flavours to finish with – light, yet indulgent – and always a hit with young and old alike. They are gorgeously festive-looking, and the larger ones make fab hostess gifts at this time of year (some pretty packaging and you’re set).


Coconut & Raspberry Cupcakes

Makes 12

For the cakes:


125g unsalted butter

220g caster sugar

3 eggs

75g plain flour

50g self-raising flour

75ml cream

60g desiccated coconut


1. Whisk together the butter and sugar until light and fluffy

2. Gradually add the eggs, flours and coconut, alternatively, making sure each addition is well combined before adding the next (prevents curdling)

3. Pour in the cream while mixing, scrape down the sides

4. Divide into cases just over ¾ full

5. Place a raspberry on top in the centre of each cake

6. Bake for 20 mins at 150°C until cooked through, check with a metal skewer or small sharp knife that they come out clean from the mixture, as the cakes can sink if undercooked

For the frosting:


50g soft unsalted butter

140g cream cheese

400g icing sugar

50g coconut flakes


1. Combine the butter, cream cheese and sugar together until fully mixed

2. Spread over the top of each cupcake and then roll in the coconut flakes

3. Pop one raspberry on top of each cake to decorate (you can use a bit of frosting to hold the raspberry firmly in place).

Lolly and Cooks cafés can be found at seven spots in Dublin: George’s Street Arcade, Upper Merrion Street, Grand Canal Dock, Holles Street, Herbert Park, Windmill Lane and Charlemont Street.

Photo: Suki Fitzgerald tucks into cupcakes at the opening of the newest Lolly and Cooks café at Charlemont Street, Dublin 2. This is the seventh Lolly and Cooks café in Dublin. 

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